Soften together 3 teaspoons dry yeast, 2 tablespoons honey, and 2 cups warm water. Add 3 teaspoon salt and 5-6 cups flour. Knead 10-15 minutes. Cover and set in a warm place to rise until doubled in bulk. Prepare filling while dough rises. Punch down. Divide into 12 sections. Roll out in rounds 1/4 inch thick. Fill with 1/2 to 3/4 cup filling on 1/2 of the circle, leaving a 1/2 inch rim. Moisten the rim with water. Fold the empty side over and crimp the edge with a fork. Prick the top. Brush each pie with beaten egg whites and water.

Bake on a greased cookie sheet at 450 degrees for 15-20 minutes, or until crisp and lightly browned.

FILLING:

1 lb. ricotta cheese
2 cloves crushed garlic
1/2 c. minced onion
1 lb. fresh spinach, washed and finely chopped
2 c. packed, grated Mozzarella cheese
1/2 c. Parmesan cheese
Dash of nutmeg
2 tbsp. butter

Wash, stem, and finely chop spinach. Steam it quickly on medium high heat, adding no additional water. When wilted and deep green, it is done. Saute onion and garlic in butter, until transparent and soft. Combine all ingredients and mix well. Salt and pepper to taste.