Loaded with spinach, beetroot dip, topped with an egg, these easy pides are then baked til warm and gooey inside. Prepped in 10 and enjoyed by all!
Ingredient:
4 turkish rolls
150g tub beetroot & roasted almond dip
500g frozen chopped spinach, thawed
200g ricotta
1 garlic clove, crushed
1 1/2 cups (150g) shredded pizza cheese
4 free-range eggs
1/4 cup (60ml) Coles Golden Citrus Salad Dressing
How to make it:
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Use a large serrated knife to trim the top (about 5mm) from each roll. Discard roll tops. Spread the cut side of the rolls with dip. Place on the lined tray. Bake for 5 mins or until rolls are light golden.
Step 2
Meanwhile, place the spinach in a fine sieve over a bowl. Squeeze out excess liquid and discard. Transfer the spinach to a clean bowl. Stir in the ricotta, garlic and 1 cup (100g) pizza cheese. Season.
Step 3
Spoon the spinach mixture over dip on rolls, making an indent in the centre. Carefully crack 1 egg into each indent. Sprinkle with the remaining pizza cheese. Bake for 10-15 mins or until the egg whites are just set. Drizzle with a little dressing. Season. Serve with remaining dressing.
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