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1
Stir together the yeast and 1/2 cup of warm water in the large bowl of an electric stand mixer.
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2
Set aside and let stand for 5-10 min until the yeast is bubbly.
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3
To the yeast mixture add the remaining 3 cups of warm water, salt and olive oil.
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4
Slowly add the flour one cup at a time and mix with the dough hook until the dough is soft and not too sticky.
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5
**You may not need all of the flour.
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6
**.
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7
Knead by hand or mix on medium speed for 10 min, or until the dough is no longer sticky.
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8
Set aside to rise for 1 hour or until dough has doubled in size.
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9
Preheat the oven to 425 degrees or grill.
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10
Start the spinach filling while dough is rising.
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11
Saute the garlic in some olive oil in a large saute pan.
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12
Add the spinach leaves and saute until wilted.
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13
Take off the heat and add the mint and toasted pine nuts.
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14
Salt and add red pepper flakes to taste.
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15
When slightly cooled, fold in the crumbled feta.
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16
Punch down the dough, then shape into a rectangle in a well oiled half sheet baking pan.
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17
Dimple with your finger tips and brush with olive oil.
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18
Set aside for 15 min or so.
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19
Place the dough filled sheet pan on the rack of a grill or in the oven and cover with the lid for a few min, just long enough to have the dough slightly rise and firm up - about 5 min or so.
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20
Spread the pesto lengthwise across one half of the dough, leaving a one inch border.
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21
Spread the spinach mixture over the pesto.
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22
Cover with the grill lid and cook for a few more min, until the dough is firm enough for you to lift up the non-pesto half and fold over the filled half - 3-5 minute.
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23
Press the edges together with a fork to keep the filling inside while cooking.
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24
Brush with olive oil.
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25
Move the pan to the side of the grill and continue to bake over indirect heat until it is golden and done - about 7-10 minute.
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26
Remove from heat and let cool for 10 min or so before cutting and serving.
