Step 1Combine yeast and sugar in a jug with 1/2 cup of warm water. Stand in a warm place until frothy. Place 1/4 cup bread flour in a bowl. Whisk in yeast mixture. Cover and stand in a warm place for 1 hour. Stir in salt, oil, spelt flour and remaining bread flour. Knead dough on a lightly floured surface until smooth. Place in a bowl. Cover and stand in a warm place for 1 hour.
Step 2Place 2 baking trays in oven. Preheat oven to 220°C. Squeeze out excess liquid from spinach. Combine spinach, feta, haloumi, chilli and egg white in a bowl.
Step 3Divide dough in half. Roll each half into a 15cm x 30cm rectangle on a floured sheet of baking paper. Spread spinach and cheese filling across the centre of each piece, leaving a 2cm border. Brush edges with water. Fold over border and press to secure. Fold ends under to form a long oval shape. Transfer pides, on baking paper, to baking trays. Spray with olive oil and bake for 20 minutes, or until lightly golden and cheese is melted.
Step 4Combine lemon juice with mint and parsley in a small bowl.
Step 5Cut pide into thick slices and top with herb mixture. Serve with salad leaves and lemon wedges.