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1
Dissolve yeast in warm water (100 degrees) and add sugar, let rest until foamy.
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2
Blend flour and salt and oil with yeast mixture.
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3
Knead for 10 minutes until soft and pliable.
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4
Place in oiled bowl and let rise until double in size.
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5
For the Filling: Using food processor, mince entire bulb of peeled garlic.
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6
Place in a jar and fill with the corn oil and olive oil.
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7
This part should be done at least 24 hours prior to making pie.
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8
In your largest mixing bowl, place part of the spinach, add garlic infused oil, 1/4 can of olives, salt and pepper to taste.
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9
With clean hands, mix all together.
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10
Continue layering in same manner until all the spinach is used.
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11
(Spinach will wilt as you continue process).
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12
Set mixture aside.
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13
Roll 1/2 pound dough into a circle approximately 8 inches across.
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14
Take portion of spinach, squeezing out excess liquid, and place in middle of the dough round.
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15
Fold dough over from one side to the other and seal edges with a floured fork.
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16
Continue making pies with remainder of the dough and filling.
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17
Brush the spinach pies with beaten egg yolk.
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18
Poke several holes in top of each pie to allow air to escape.
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19
Place on ungreased cookie sheet.
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20
Place in a preheated 400 degree oven for approximately 10 to 15 minutes or until golden brown.
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21
Remove from oven and place on cooling rack prior to cutting.
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22
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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23
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
