8 c. flour
1 tsp. salt
3 beaten eggs
1/2 c. water, lukewarm
3 tsp. baking powder
1 c. lard
1/2 c. milk, lukewarm
1/4 c. more water, if needed

FILLING:

4 lbs. cooked spinach or Swiss chard
1 c. oil
4 tsp. salt
1/3 c. crushed dried red pepper, less if desired
1 clove finely chopped garlic
1/2 tsp. garlic
3 tbsp. paprika

Make a well in flour which has been mixed with baking powder and salt. Cut in lard as for pie crust. Add beaten eggs, milk and water; mix well. Add more water if necessary. Set aside; covered.

FILLING: Mix thoroughly; set aside.

Roll dough out in small portions to a 6 inch circle. Place 1/3 cup of spinach filling at bottom of circle. Spread spinach out to within 1/2 inch of sides. Fold over top half after slitting dough to allow steam to escape. It should look like a turnover. Crimp edges firmly. Place on greased cookie sheet. Pat each turnover lightly with oil. Bake at 425 degrees on top shelf for 20 to 30 minutes. Cool and enjoy.