Spanish Calazone

Filling:. 2If using fresh spinach, wash, stem and finely chop, steam it quickly on medium high heat, adding no additional water. When wilted and deep green, remove to a bowl with a slotted spoon. (if using frozen - thaw and squeeze out as much moisture as you can). 3Saute onion and garlic in butter till translucent and soft. 4Combine all ingredients, mix well, salt and pepper to taste. 5Dough:. 6Soften together yeast, water and honey. 7Add salt and flour to make a soft dough. Knead 10 minutes, or till smooth and elastic, adding flour if necessary to keep from being sticky. 8Cover and let rise till doubled (about 1 hour - less if using rapid rise yeast). 9Punch down. Divide into six sections and roll out in rounds 1/4 inch thick. 10Fill with 1/2-3/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim. 11Moisten the rim with a little water, fold the empty side over, and crimp the edges. 12Prick here and there with a fork to allow steam to escape. 13Bake on an oiled tray (I use a baking stone) in a preheated 450 oven for 15-20 minutes or till crisp and lightly browned. 14Brush each pastry with a little butter as it comes from the oven.