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Preheat oven to 200°C. Place the pide on a large baking tray. Heat a large frying pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add the Moroccan seasoning and cook, stirring, for 1 min or until aromatic. Add the spinach and cook, stirring, for 1 min or until the spinach just wilts. Add the almond and toss to combine.
Spoon mince mixture evenly over the cut side of the pide. Sprinkle with fetta. Bake for 10 mins or until crisp and heated through.
Transfer the pide to a serving platter. Top with hommus and yoghurt. Sprinkle with pomegranate seeds to serve. Serve with mint leaves and lemon zest