Ingredients
- 2 teaspoons active dried yeast
- 1 teaspoon sugar
- 375 g (13 oz/3 cups) plain (all-purpose) flour
- 125 ml (4 fl oz/1/2 cup) olive oil
- 750 g (1 lb 10 oz) English spinach, trimmed
- 1 large onion, finely chopped
- 1 garlicclove, crushed
- 80 g (2 3/4 oz/1/2 cup) pine nuts, toasted
- 1 teaspoon finely grated lemon zest
- 2 tablespoons lemon juice
- 1/4 teaspoon ground nutmeg
- 1 egg, beaten
Method
1. Pour 60 ml (2 fl oz/1/4 cup) warm water into a bowl. Sprinkle with the yeast and sugar and leave in a draught-free place for 10 minutes, or until foamy.
2. Sift the flour into a bowl. Add the yeast mixture, 2 tablespoons of the olive oil and 185 ml (6 fl oz/3/4 cup) warm water. Mix to form a dough, then turn out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Place in an oiled bowl, turning to coat in the oil, and leave in a draught-free place for up to 2 hours, or until doubled in size.
3. Preheat the oven to 190°C (375°F/Gas 5). Grease two large baking trays. Wash the spinach, leaving the water on the leaves. Place in a saucepan, cover and cook over high heat until wilted. Drain well, squeeze out the excess wat er and roughly chop.
4. Heat 1 tablespoon of the olive oil in a frying pan. Sauté the onion and garlic until softened. Place in a bowl with the spinach, pine nuts, lemon zest and juice. Add the nutmeg, season to taste and set aside to cool.
5. Turn the dough out onto a floured surface and gently punch down. Divide into balls the size of an egg, then roll each one out to a 10 cm (4 inch) round. Place 1 tablespoon of the spinach filling in the centre of each. Brush the edges with water, then bring up the sides at three points to form a triangle, pressing together to seal.
6. Place on the baking trays, leaving space in between for spreading. Brush with beaten egg and bake for 15 minutes, or until golden. Serve hot.
