Ispanaklı Pide (Spinach and Cheese Stuffed Turkish Flatbread)

Stir the sugar and yeast into the lukewarm water and let it stand. Knead the flour, salt, and yeast mixture into a soft dough. Let it proof until doubled in size.

Sauté the onion in olive oil, then add the chopped spinach and cook until its liquid evaporates. Once cooled, stir in the crumbled white cheese and black pepper. Cooking off the spinach liquid keeps the filling from becoming watery.

Divide the dough in half and roll each piece into an oval. Spread the filling over one half and fold the other half over it, or fold the edges inward to make a closed pide shape. Press the edges firmly to seal.

Brush the top with beaten egg yolk. Bake in an oven preheated to 240°C / 465°F until golden. Slice and serve hot.