1 1/2 tsp. dry yeast
1 tbsp. honey
1 c. warm water
1 1/2 tsp. salt
2 1/2 to 3 c. flour

Soften these ingredients together and then knead 10 to 15 minutes. Cover, and set in a warm place to rise until doubled in bulk (1 hour). Punch down. Divide into six sections and roll out in rounds 1/2 inch thick. Fill with 1/2 to 3/4 cup filling.

FILLING:

1 lb. Ricotta
2 cloves garlic, crushed
1/2 c. onion, minced
1 lb. fresh spinach
2 c. Mozzarella cheese, grated
1/2 c. Parmesan cheese
Dash of nutmeg

Chop spinach, steam. Saute onion and garlic in butter. Combine all ingredients, mix well. Salt and pepper to taste. Fill each of the above rounds with 1/2 to 3/4 cup of the filling, placing filling on one half of the circle. Moisten rim with water, fold the empty side over and crimp the edge with your fork. Prick here and there. Bake on oiled tray at 450 degrees for 15 to 20 minutes. Brush with butter. You can cover this with heated spaghetti sauce if you like before it is served. Serves 6.