Make the pizza dough as to the packet instructions, rolling it out into 4 long oblongs rather than circles. Leave in a warm place to prove for 15 minutes while you make the filling.
Preheat the oven to 220°C / fan 200°C / gas 8. Heat the olive oil in large pan and fry the onion, garlic and spices together for 6-8 minutes until soft. Add the spinach and cook for another couple of minutes until the spinach has wilted. Stir through the chopped tomatoes.
Scatter the spinach mixture over each base, ensuring you leave a 2cm gap around the edges. Evenly distribute the pine nuts and feta between the four bases and then finish with a light scattering of chilli flakes.
To create the distinctive pide shape, dampen the edge of the dough with a bit of water and seal the edges of both ends to create a long boat shape, leaving the filling exposed in the middle. Place the pides on a lightly greased baking tray and bake for 15-20 minutes or until golden brown.
Serve with a mixed green salad.