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1
For the dough: In a large bowl, dissolve the sugar in 3/4 cup very warm water.
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2
Sprinkle the yeast over the water and let it sit until bubbling and slightly frothy, 5 to 10 minutes.
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3
Add the whole wheat flour, all-purpose flour, olive oil and salt, and mix well by hand.
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4
Place the dough in the bowl of a stand mixer fitted with a dough hook, and mix on medium speed until the dough is a tight, shiny ball that no longer sticks to the sides of the mixing bowl, about 6 minutes.
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5
Alternatively, transfer the dough ball to a floured surface and knead by hand, about 10 minutes.
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6
Cover with a damp towel and place the bowl in a warm place until doubled in size, 1 hour.
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7
Divide the dough into 8 pieces and form each into a 2- to 3-inch diameter ball.
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8
Place on a clean baking sheet and let the dough rise again for 45 minutes.
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9
For the filling: Heat a large nonstick saute pan over medium-high heat.
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10
Add the spinach and 1/4 cup water and cook until the spinach is wilted, dark green and reduced in volume to about 1 cup, about 5 minutes.
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11
Transfer the spinach to a medium bowl and cool for 3 to 5 minutes.
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12
Squeeze out any excess moisture with your hands.
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13
Stir in the cheese, tuna, salt and pepper.
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14
Preheat the oven to 425 degrees F and move a rack to the middle of the oven.
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15
Flour a work surface and roll each ball into a 4- to 5-inch disk.
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16
Place 1 heaping tablespoon of filling on half of a circle and fold over to enclose the filling, forming a half moon.
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17
Pinch the dough together along the edge so that it is completely sealed, and then place on a baking sheet.
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18
Repeat for the remaining dough and filling.
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19
Bake until golden brown, 17 to 20 minutes, turning the pan halfway through.
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20
Cool 5 minutes before serving.
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21
Cook's Notes: This recipe makes about 2 cups of filling.
