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1
In a small bowl, add the 4 tsp.
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2
dry yeast and 1 tsp.
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3
sugar to 1 cup lukewarm water.
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4
Set aside for 10 minutes.
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5
Place 3 1/2 cups flour in a large bowl.
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6
Drizzle with 2/3 cups oil; mix and rub with your hands until smooth (about 5 minutes).
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7
Add 1/2 tsp.
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8
salt to yeast, pour over flour and work into a dough.
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9
Knead, adding more water if needed.
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10
Place in a bowl, cover and set aside to rise in a warm draft-free place for one hour.
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11
To make the filling, sprinkle 2 small diced onion with 1 1/2 tsp.salt.
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12
Wash 1 pound spinach thoroughly, chop and mix with the onions.
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13
Set aside for a few minutes, then work the mixture between your hands until wilted and watery.
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14
(You may place in a sunny location for half an hour to aid this wilting stage).
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15
Squeeze out all the moisture from the spinach mixture and place in a clean, dry bowl.
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16
Add 1/2 tsp.
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17
black pepper, 1/2 tsp.
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18
red hot pepper, juice of 1 lemon and 1/3 cup olive olive oil.
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19
Mix.
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20
Cut dough into small pieces, the size of walnuts.
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21
Roll into balls, place on a tea-towel, cover with another tea-towel and let rest for about 10 minutes.
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22
Roll dough flat into a circle.
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23
Spoon a heaping teaspoon of filling onto the centre, keeping the edges of the dough dry.
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24
Fold into a triangular shape.
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25
Do this by mentally dividing the circumference into 3 portionslift the right and the left sides, fold them toward the middle and seal, then bring up the lower portion and seal also.
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26
You might need to spread a little water around the outside to make sure that the dough sticks together.
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27
Lay spinach pies on baking pans greased with olive oil; brush the tops of the pies with olive oil.
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28
Bake in a 300 F. oven until the bottom is golden brown, 15-20 minutes.
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29
Broil tops until golden brown also.
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30
They are best when eaten at room temperature.
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31
Makes about two dozen.
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32
If some dough is left over, fill generously with sliced Havarti cheese and bake.
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33
It is delicious, especially for toddlers.
