Spinach Hand Pies

I call these hand pies because you can enjoy them hiking around a volcano or at other locations.

This recipe is not hard. You make some dough, cook some spinach with onions, almonds, raisins and potatoes. Then combine in the form of hand pies and bake.

Dough

2 cups white flour

2 cups whole wheat flour

1 teaspoons Salt

¼ cup olive oil

I cup warm water

• Mix the white, whole wheat flour and salt together.
• Add the olive oil and mix to form sand like mixture.
• Add the water to form soft dough.
• Knead for 5 minutes.
• Set aside for 30 minutes in an oiled bowl covered with a towel.

Filling

¼ cup raisins

2 small potatoes

2 bunches spinach

3 tablespoons olive oil

I large red onion

¼ cup almonds

1 teaspoon salt

¼ teaspoon black pepper

• Chop the raisins and put in ½ cup of warm water. Set aside to soak for 20 minutes.
• Peel and chop the potatoes. Boil in water until tender, about 5 minutes. Drain and set aside.
• Wash the spinach well in several changes of water. Dry the spinach in a salad spinner. Chop the spinach leaves and stems together. Put the chopped spinach aside.
• Chop the onion finely. Add the olive oil to a flying pan on medium/high heat. Add the onion to the pan. Cook for 5 minutes or until soft.
  
• Chop the almonds. Add the almonds and fry for a minute. Add the raisins and spinach. Cook until spinach is cooked down, about 5 minutes.
• Add salt, pepper and cooked potatoes and cook for a new more minutes.
• Set the filling aside.

Making and baking the pies

• Preheat oven to 375 degrees.
• Oil a baking pan with olive oil.
• Divide the dough in to 18 parts and form balls from the dough. Set aside.
• Divide the filling into 18 parts and set aside.

• Roll the dough into a circle, about 6 inches around.

• Place the filling on half of the circle. Fold the other haft over the dough to make a half moon. Pinch the edges closed.

• Place the circle on an oiled baking sheet. Bush a little olive oil over the tops.
• Repeat with the remaining dough.
• Place into preheated oven and bake for 25 minutes or until brown on tops.
• Remove from pan and put onto a cooling rack. When completely cool pack. Can also been eaten warm out of oven or cold.