Ingredients
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1 1/2 teaspoons yeast
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1 tablespoon honey
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1 cup warm water
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1 1/2 teaspoons salt
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2 1/2-3 cups flour
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1 lb ricotta cheese
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2 minced garlic cloves
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1/2 cup minced onion
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1 lb fresh spinach (10 oz pkg of frozen spinach, thawed, works fine)
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2 cups grated mozzarella cheese
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1/2 cup grated parmesan cheese
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2 tablespoons butter
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1 dash nutmeg
Instructions
- Filling:
- 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).
- Saute onion and garlic in butter till translucent and soft.
- Combine all ingredients, mix well, salt and pepper to taste.
- Dough:
- Soften together yeast, water and honey.
- 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.
- Cover and let rise till doubled (about 1 hour - less if using rapid rise yeast).
- Punch down. Divide into six sections and roll out in rounds 1/4 inch thick.
- Fill with 1/2-3/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim.
- Moisten the rim with a little water, fold the empty side over, and crimp the edges.
- Prick here and there with a fork to allow steam to escape.
- 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.
- Brush each pastry with a little butter as it comes from the oven.