In the bowl of a stand mixer, whisking together all the wet ingredients by hand: milk, water, oil, egg. Add the yeast.

In a separate, large mixing bowl, sift together the sugar, salt, and flour.

Then, add approximately half of the flour to the bowl, using a spatula to combine the wet and dry ingredients. You could do this with the dough attachment of your mixer, but I generally mix the dough by hand until it gets too tough to do so with a spatula. I find that it keeps me from sending flour everywhere. Gradually add the rest of the dry ingredients to the wet ones, switching over to the dough hook attachment of your stand mixer when it makes sense to do so.

Roll dough into a ball and coat lightly with olive oil. Place in a clean bowl and cover with a kitchen towel or plastic wrap for 1 to 1 and a half hours or until doubled in size.

In a large bowl mix together the drained spinach, drained artichokes, lemon juice, cream cheese, Greek yogurt, sour cream, garlic, crushed red pepper, ½ cup of mozzarella cheese feta cheese, ground allspice (if using), lemon zest, salt, and pepper. Cover and place in the fridge until you shape the dough balls.

Preheat the oven to 425F. Prep two baking sheets by lining them with parchment paper. Take the cheese filling out of the refrigerator so it’s easier to spread.

Uncover the dough and divide into 4 equal portions. Roll them into balls and let them rest on a lightly floured surface for 15-20 minutes to allow the gluten to relax. (Doing this will make it easier to roll out the pide.)

Then, take a ball of dough and set it down on a lightly floured surface.You will be working with one dough piece at a time — so make sure to keep the remaining dough pieces covered really well to prevent it from drying out.

Flatten the dough ball with your hand. Then, using a rolling pin, start to roll the dough into an oval shape. If you notice that the dough is not stretching well, cover with a tea towel and allow the dough to rest for a couple of minutes to relax the gluten.

Continue this step with the remaining 3 pieces of dough, placing them on the baking sheet once they’ve been rolled out.

This is optional, but before I add the toppings to each individual pide, I like to take the piece of dough and give it a final stretch with my hands to ensure a nice thin crust. If you start with the first pide you rolled, it will have had time to relax a bit, and will stretch quite easily.

Then, distribute the cheese mixture evenly among the 4 flat breads.

Add grated mozzarella cheese around the edges of the dough (as shown in the pictures) and fold the edges up around the cheese, pinching as tightly as you can. Pinch or twist the ends to form a boat shape. If you notice that the ends are not pinching together add a little bit of water at the end of the dough.. Make an egg wash with one egg yolk and 1-2 tablespoons of water. Brush the outer edges of the pide with egg wash, and optionally, top with sesame seeds.

Optionally, you can also crumble a bit of feta over the tops of your pide filling.

Then, bake them at 425F for 25-30 minutes or until the pide crust turns golden brown. If you want to add an egg to your pide (the BEST brunch idea), you’ll want to add them 18 minutes in, and then bake for 7-9 minutes more.

Cut into slices and serve with a spritz of lemon.