1 pkg. dry yeast
1 c. warm water
1 tbsp. honey
2 3/4 c. flour
1 (10 oz.) frozen spinach
1/2 c. chopped onions
2 c. Mozzarella cheese
1 1/2 c. ricotta cheese
1 egg

Dissolve yeast in 1/4 cup warm water in a large mixing bowl; let stand 5 minutes.

Combine remaining 3/4 cup warm water and honey; add to yeast mixture, stirring gently. Gradually stir in flour and salt to make a soft dough. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic, 8-10 minutes.

Place dough in a large bowl that has been coated with cooking spray, turning to grease top. Cover and let rise in a warm (85 degree) place, free from drafts, 45 minutes or until doubled in bulk.

Defrost spinach in microwave and squeeze out excess water. Combine spinach, onions, Mozzarella and ricotta cheese in a small bowl. Punch dough down, and divide into 2 equal portions. Shape each portion into a ball, cover and let rest 5 minutes. Sprinkle 1 teaspoon flour over work surface. Roll each dough portion out into a circle.

Divide spinach mixture into 2 equal portions. Place one portion on half of each circle of dough. Combine egg and water; moisten edges of circles with egg mixture. Fold circles in half; crimp edges to seal. Bake at 425 degrees for 10 minutes or until golden brown.