Place the oil, onion, garlic and spice blend in a large frying pan over medium heat. Cook, stirring occasionally, for 4-5 minutes or until the onion soft. Increase the heat to medium-high, add the beef mince, cook, using a wooden spoon to break up any lumps, for 5 minutes or until browned. Remove from the heat, season and stir in the spinach. Set aside for 10 minutes to cool. Add the egg to the mince mixture, stir until well combined.
Preheat the oven to 220°C fan forced. Line a large baking tray with baking paper.
To make the coriander yoghurt, combine the yoghurt and coriander in a bowl. Season well. Cover and refrigerate until you are ready to serve.
Use a large, serrated knife to trim the top (about 5mm) from the pide bread. Use the top for another purpose (see tip). Place the base on the lined tray. Top with mince mixture, spreading out evenly and pressing into loaf. Top with tomatoes and cheese. Bake for 12-15 minutes or until the cheese is light golden. Scatter over the pinenuts.
Cut pide into pieces, top with coriander and serve with a good dollop of coriander yoghurt.
TipProcess the top of the pide bread into crumbs and freeze. Add to meatballs, rissoles or use to crumb schnitzel.