4-5 loaves of basic bread dough recipe
Filling
2 bunches fresh spinach
1 bunch green onions
1 med. dry onion
1/8 tsp. allspice
Salt & pepper to taste
1/2 c. olive oil
3/4 to 1 c. lemon juice
1 promegrante, shelled (optional)
1 c. raisins (optional)

Wash the green and drain well. Finely chop all ingredients leaving the dry onions on top. To the dry onions, add seasoning and work with fingers, then mix well, adding the oil and lemon. Either pomegranate or raisins may be used but not both. If promegranate is used, reduce amount of lemon juice to 1/2 cup.

Roll dough like pie crust cut into 4 inch rounds (use a percolator lid). Place a heaping tablespoon of the filling on the rounds and close in shape of a triangle; work rapidly.

Cover the bottom of a pan with oil and place the pies in rows. Bake at 400 degrees until golden brown. This recipe will yield 3-4 dozen.

Note: When closing pies, be careful not to get juices on the edges.