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For the dough:
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1. Place warm water, sugar and yeast in a large mixing bowl and let rest 5 minutes. Add canola oil, salt and egg, mix well.
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2. Slowly add flour, 1 cup at a time, until a dough begins to form (you may need a little more or a little less flour). Knead until dough is smooth, rub with a little oil, place in a bowl, cover with a towel and let rest for around 40 minutes.
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For the filling:
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1. Using a food processor or by hand, finely chop spinach, parsely and onion.
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2. Mix the chopped veggies with lemon juice, olive oil, cheese, salt, pepper and toasted pine nuts (to toast pine nuts, brown them in a dry skillet over medium heat).
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To assemble the pies:
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1. Divide dough in half and use 1 section at a time. Roll out to about 1/4-inch thickness. Cut into 4-inch rounds and fill them with around 1 tablespoon of the filling in the middle. Fold in 3 sides to form a triangle and pinch the seams to close. You can leave a small hole in middle. Place on a lightly greased cookie sheet.
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2. Continue with all the remaining dough and filling. Cook in a 400u00b0F oven for 18-20 minutes or until they are browned.
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3. Serve them hot or you can refrigerate and serve them cold. They are awesome either way!
