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1
Filling:
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2
If using fresh spinach, wash, stem and finely chop, steam it quickly on medium high heat, adding no additional water. When wilted and deep green, remove to a bowl with a slotted spoon. (if using frozen - thaw and squeeze out as much moisture as you can).
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3
Saute onion and garlic in butter till translucent and soft.
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4
Combine all ingredients, mix well, salt and pepper to taste.
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5
Dough:
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6
Soften together yeast, water and honey.
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7
Add salt and flour to make a soft dough. Knead 10 minutes, or till smooth and elastic, adding flour if necessary to keep from being sticky.
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8
Cover and let rise till doubled (about 1 hour - less if using rapid rise yeast).
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9
Punch down. Divide into six sections and roll out in rounds 1/4 inch thick.
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10
Fill with 1/2-3/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim.
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11
Moisten the rim with a little water, fold the empty side over, and crimp the edges.
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12
Prick here and there with a fork to allow steam to escape.
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13
Bake on an oiled tray (I use a baking stone) in a preheated 450 oven for 15-20 minutes or till crisp and lightly browned.
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14
Brush each pastry with a little butter as it comes from the oven.
