Spanakopizza

Dough-

• Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes.
• Combine 1 1/4 cups cold water, oil, sugar, and salt in a large bowl; stir with a whisk.
• Add flour to large bowl with water mixture.
• Add yeast mixture to bowl. Mix with hands in bowl until dough forms.
• Put dough on floured working surface and flatten with rolling pin. Cut into ~6”x4” rectangles.

Filling-

• Chop the onions and green onion and saute with spinach in olive oil on medium high heat. Add salt and pepper to taste.
• When spinach becomes limp, take pan off heat and add lemon juice. Allow time for the mixture to cool.
• In a large mixing bowl combine eggs, cheese, sundried tomatoes and nutmeg.
• Once the spinach and onion mixture cools, add it to the large mixing bowl and stir until combined.

Finishing-

• Preheat the oven to 350 degrees.
• Break and mix one egg in a small bowl.
• Melt butter together with minced garlic in a small bowl in the microwave.
• Heat up marinara sauce on the stovetop.
• Use a small spoon to put a spoonful of filling on one side of the dough rectangle.
• Dip two fingers in the egg and put egg on the edges of the dough rectangle.
• Fold the dough over the filling. Press to seal.
• Cut corners off the dough.
• Fold the edges up.
• Coat a fork in flour. Press the fork against the edges of the dough. Make sure the spacing is even.
• Place the spanakopizzas on a baking sheet covered with butter.
• Use a basting brush to coat the tops of the spanakopizzas with the garlic butter mixture.
• Place in oven for about 35 minutes or until golden
• brown.
• Take out and plate. Put parsley and tomato slices on top for garnish.