3 tsp. dry yeast
2 tbsp. honey
2 c. warm water
3 tsp. salt
5 to 6 c. flour

Soften yeast, honey and water, add salt and flour. Knead 10 to 15 minutes. Cover and set in warm place to rise until doubled in bulk 1 hour). Punch down, divide into 12 sections and roll out in rounds 1/4 inch thick. Fill with 1/2 cup filling, moisten rim with water, fold the empty side over and crimp edge with fork. Prick and bake on an oiled tray in preheated 450 degree oven for 15 to 20 minutes or until lightly browned. Brush with butter as taken from oven.

FILLING:

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

Steam spinach until wilted and deep green, remove to mixing bowl. Saute onion and garlic in butter until translucent and soft. Combine all ingredients, mix well; salt and pepper to taste.