CRUST:

4 c. flour
1 tsp. salt
1 1/2 c. hot water
1 pkg. granulated yeast
1/4 c. olive oil

FILLING:

2 bags fresh spinach, cleaned, diced & coarsely chopped
1/4 c. olive oil
1 c. Parmesan cheese
2 tbsp. minced garlic or garlic powder (or to taste)
2 tbsp. dried Italian Seasoning

Crust: Place flour and salt in a large bowl. Combine hot water (not boiling), oil, yeast in measuring cup with fork or whisk. Add to flour mixture and mix well. If dough is dry, add water as necessary. If too sticky, add flour, one tablespoon at a time. Knead until dough forms a ball. Leave in bowl in warm place to rise, covered.

Divide dough in half. Roll each half into rectangle about 10-15 inches. Brush dough with olive oil and sprinkle each half with Parmesan cheese, garlic and Italian seasoning. Cover each half with spinach and roll tightly. Tuck ends under and brush top with oil. Bake at 400 degrees for about 20-25 minutes until golden on greased cookie sheet. Let cool about 20 minutes before slicing.