Spinach + Feta Hand Pies

• yeast, water, flour, salt, olive oil
• 1 packet dry active yeast
• 1 cup warm water
• 2 - 2 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 tablespoons olive oil + more for greasing
• spinach, onion, feta
• 2 cups spinach
• 1 small yellow onion, diced
• 5 ounces feta, crumbled

1. To make the dough:rnPlace the warm water and yeast in a bowl. Let stand for 5-10minutes, or until foamy. In another bowl, whisk together the flour and salt. Once frothy, add the yeast mixture to the dry ingredients, along with the olive oil and stir with a fork until dough comes together (*Note, you may need more or less flour depending on the consistency of the dough; but I like to start with 2 cups, even if the dough is sticky and then add more flour as I knead the dough).
2. Transfer the dough onto a lightly floured surface and knead for 7-10 minutes, until elastic and holds its shape. Flour your hands to help the dough along.
3. Grease a clean bowl with olive oil and place in the dough, lightly brushing the top with oil olive. Cover the bowl with plastic wrap and store in a warm place for 1 hour, or until the dough has doubled in size.
4. To make the hand pies:rnPreheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
5. Place the dough onto a lightly floured surface and roll out to 1/4 inch thickness. You may need to cut the dough in two and rough out 2 separate pieces, to get more out of the dough. Using a round stencil about 4 1/2 - 5inches in diameter (I used the top of a plastic container), trace and cut out the dough into equal circles (You can cut in any shape or size, just note that cooking time will depend on the size of your pies). You should get about 14-18 circles.
6. Place half the circles onto the baking sheet; these will be the bottom. Add the onions, feta, and spinach to the center of each dough circle. Make sure not to over pack and to leave a small border. Lightly dampen the edges with some water.
7. Place the remaining top circles onto each pie and pinch the edges. You can use a fork to perforate the border for a decorative look. Slice a little hole at the top, so steam can get out when it cooks. Brunch the tops with olive oil. Cover the pies with a damp towel and let sit for 45 minutes.
8. Place into the oven and bake until golden brown, about 20 minutes. Best served warm. Enjoy!

yeast, active yeast, water, allpurpose, kosher salt, olive oil , onion, spinach, yellow onion, feta

Taken from food52.com/recipes/38758-spinach-feta-hand-pies (may not work)