Dissolve yeast in warm water in a large bowl.

Add wheat flour and 1 cup of all-purpose flour, stir well.

Cover and let sit for 10 minutes to 3 hours for proofing.

Add olive oil and salt to the dough.

Gradually add the remaining flour until the dough becomes difficult to stir.

Turn the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic, adding more flour if needed to prevent sticking.

Cover the dough with plastic film and let rise for 1.5-2 hours, or until doubled in size.

In a separate bowl, mix spinach, onion, feta cheese (optional) and spices to create the filling.

Once dough is ready, place on floured surface.

Divide the dough into 10 equal pieces and form into balls. Cover them with a damp cloth.

Take one dough ball and roll it into a 6-9 inch circle using a rolling pin.

Brush the surface of the dough with olive oil.

Sprinkle 2-3 tablespoons of the spinach filling onto the dough, leaving the edges clear. Shape into a boat.

Brush the top of the boat-shaped pide with olive oil.

Cook the pide in a preheated skillet over medium heat until the bottom is cooked.

Transfer the pide to an oven dish and broil until the top is golden brown.

Serve hot and enjoy!