DOUGH:

1 1/2 tsp. active dry yeast
1/4 tsp. brown sugar
3/4 c. warm water
1 egg
2 tbsp. oil
1 tsp. salt
2 or more c. flour (1/2 unbleached, 1/2 whole wheat)

Dissolve sugar and yeast in water. Beat egg and oil together and add to yeast. Stir in salt and start beating in flour a 1/2 cup at a time until dough is stiff. Knead in the rest of the flour and add more if necessary to make a fairly stiff dough. Knead 10 minutes on floured surface. Let rise in greased bowl until double in size.

SPINACH FILLING FOR PIROSHKI:

2 green onions, chopped
2 stalks celery, diced
1 tbsp. chopped parsley
1 (10 oz.) pkg. frozen spinach, chopped
2 tbsp. oil
1 tbsp. stock or water
1 recipe Sunshine Sauce, prepared with 1/2 c. buttermilk

Saute onion, celery and parsley in oil. Add water and spinach.

SUNSHINE SAUCE:

2 green onions with tops, chopped
1/4 c. stock or water
2 tbsp. oil
2 tbsp. unbleached flour
1/2 c. buttermilk
1/2 tsp. salt
1/8 tsp. turmeric
1 tbsp. Parmesan cheese

Saute onion and oil; add 2 tablespoons flour, salt, turmeric and whisk in buttermilk and 1/4 cup water. Keep heat low so buttermilk doesn't curdle. Stir constantly until thickened. Add cheese if desired. Combine sauce with spinach.

Roll dough on floured surface until 1/8" thick. Cut with a 4" cookie cutter. Roll each circle until about 1/16" thick. They should be large enough to be filled and folded, but not too fragile to manipulate.

Preheat oven to 400 degrees. Put 1 heaping tablespoon filling in center of circle of dough. Moisten edges of dough with water. Fold over in a half circle over. Seal edges by pressing with fork. Bake on lightly greased cookie sheet for 20 minutes. Brush with melted butter when done. Serves 6 to 8.