DOUGH:

Soften together 1 1/2 teaspoon yeast, 1 tablespoon honey and 1 cup water, at wrist temperature. Add 1 1/2 teaspoon salt and 2 1/2 to 3 cups flour (mixed whole wheat and white or white only). Knead 10-15 minutes. Cover and set in warm place to rise until doubled, 1 hour.

Prepare filling while dough rises. Punch down. Divide into 6 sections and roll out in rounds 1/4 inch thick. Fill with 1/2 to 3/4 cup of filling, placing filling on 1/2 of the circle, leaving a 1/2 inch rim. Moisten the rim with water, fold the empty side over and crimp edge with fork. Prick it here and there.

Bake on oiled tray in preheated 450 degree oven for 15-20 minutes or until crisp and lightly browned. You may brush each pastry with butter as it emerges from oven or serve with your favorite tomato sauce recipe.

FILLING:

1 lb. ricotta cheese
2 cloves crushed garlic
1/2 c. minced onion
1 lb. fresh spinach
2 c. grated Mozzarella
Salt and pepper
1/2 c. grated Parmesan
Dash of nutmeg
2 tbsp. butter