Spinach Pies

• FOR THE DOUGH:
• 2 cups Water (warm)
• 2 Tablespoons Sugar
• 1 package (1/4 Oz. Packet) Active Dry Yeast
• 1/4 cups Canola Oil
• 1/2 teaspoons Salt
• 1 whole Egg
• 5 cups Flour
• Oil, To Rub On The Dough
• FOR THE FILLING:
• 1 bunch Spinach
• 1 bunch Parsley
• 1 whole Onion
• 1 whole Lemon, Juiced
• 1/2 cups Olive Oil
• 1/2 cups Parmesan Cheese, Shredded
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/2 cups Pine Nuts, Toasted

1. For the dough:
2. 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.
3. 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.
4. For the filling:
5. 1. Using a food processor or by hand, finely chop spinach, parsely and onion.
6. 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).
7. To assemble the pies:
8. 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.
9. 2. Continue with all the remaining dough and filling. Cook in a 400u0b0F oven for 18-20 minutes or until they are browned.
10. 3. Serve them hot or you can refrigerate and serve them cold. They are awesome either way!

water, sugar, yeast, ubc, salt, egg, flour, oil, filling, spinach, parsley, onion, lemon, olive oil, parmesan cheese, ubc, ubc, nuts

Taken from tastykitchen.com/recipes/sidedishes/spinach-pies/ (may not work)