Lunch Box Chronicles: Day One Hundred and Fifteen (Zucchini, Yellow Squash Vegan Pizza!)

Garlic - It makes the world go round.   Not only does this beautiful allium make just about every savory food taste better, but it also has some incredible healthful benefits - helping alleviate arthritis symptoms being one of them.

Here is a perfect garlicky vegan pizza.   Ingredients: One Spelt Right Pizza Dough fully thawed and risen in its bag, one onion thinly sliced, 3-6 cloves of garlic (depending upon your taste and who wants to smell your breath), EVOO, 1-2 zucchini, 1-2 yellow squash, 5-6 mushrooms, sliced   On stove top, caramelize onions by sauteing them in about 1 TBL of EVOO until caramelized (sounds a little circuitous).  Set aside onions on plate.  In same pan, add more EVOO, sliced vegetables, and salt and pepper to taste.

Preheat oven to 450.  Roll out or stretch pizza dough to full size.  Place on lightly oiled stainless steel pan.  Top with sauteed toppings.  Bake for 10-20 minutes.  Enjoy!

Lunch Box Chronicles: Day Ninety-Nine (Lunch Box in a Hurry!)

We had a hectic morning!  What's new?  But for this entrepreneurial baking family, it was a bit stressful because we had no sandwich bread (I left it all at the bakery!) for school lunches and our little one was visiting a school in which there is a no peanut policy.  Sooo....we needed lunch for a VERY HUNGRY 13 yr old and a no peanut 8 year old.   Hallelujah....the heavens were smiling at us as I had thawed a Spelt Right pizza dough the night before.   We made some ham and cheese fitayas along with some mini pizzas.  Here is a link to an earlier post for the recipe and directions for the ham and cheese.  YUM, YUM, YUM.  You can also make these with turkey and cheese, or just cheese and cheese. 

Lunch Box Chronicles: Day Eighty-Five (Pemberton's Pomodoro Basilico, Trader Giotto's Marinated Mozzarella, Spelt Right Pizza Dough)

If you have read any of my earlier posts, you will know that I am a bit obsessed with Trader Joe's.  I have a love hate relationship with the place.  I love foraging through the store for new finds, but often get a little carried away.   I try to pretend that I am not that anxious for Trader Joe's to open in Portland, Maine, but it's a bit like a crush....I don't want to let them know, but the look is on my face.  The three ingredients I used today have one thing in common - extra virgin olive oil, aka EVOO.  Again, another obsession of mine. 

Recipe:  Spelt Right Pizza Dough topped with Pemberton's Pomodoro Basilico Pasta Sauce or Pemberton's Spicey Arrabbiata Pasta Sauce, and Trader Giotto's Marinated Mozzarella or regular mozzarella.   Directions:  Fully thaw and rise a Spelt Right Pizza dough.  Divide into 8 even balls, make small pizzettas on floured or corn mealed pizza peel.  Place pizzettas on lightly oiled baking sheet, top with sauce and cheese.    Bake at 400-450 for about 10 minutes.   Let cool a bit.  Put in aluminum foil, pack, head to beach with pizzettas, sliced peaches, bottled water, and your kids.  Relax, eat, and enjoy.

Spelt Right Chronicles: Day Seventy-Six (Smiling Spelt Right Bagels by Steff D.)

Well, I typically do not post faces on this blog (have you noticed?).  Just hands and fingers and food, but I am making an exception here for Steff Deschenes, who posts her face on FACE BOOK nightly, opening her nightly dinner feats to her readers.  Steff is also the author of "The Ice Cream Theory," The reviewer in the Portland Press Herald is endeared to this book, calling it "a cozy, upbeat book that tells us a lot about people -- vanilla, chocolate, strawberry, even pistachio -- and how we often interact. Most of all, it offers fresh, insightful looks at ourselves. Seldom has a book with ice cream as its central metaphor been so endearingly warm."  AND, the book has won at least 10 indie book awards.   I haven't YET had time to read it, but it is at the top of my list. 

Steff is full of good energy, positive karma, and incredible drive for one who is 25 years young.   Imagine writing a book by 25 years young? 

Also, Steff is doing a little fund raising to help market her book.   Check out her site and, if you are so inclined, send her a buck or two or twenty.  Such good energy deserves support. http://steffdeschenes.blogspot.com/

Here's her Spelt Right Recipe for the night.

Cucumber and tomato sandwich with Vegenaise on a Sesame Spelt Right bagel.

PS:  Kind of curious that a vegan, or almost vegan, wrote a book about ice cream....more reason to check out the book.

Lunch Box Chronicles: Day Seventy-Five (Guest Chronicler Diana S.)

Well, folks, I have officially crossed over into another plain.  Who says you can't teach an old dog new tricks?

I have learned new vocabulary words these days as we try to figure out how to transport our GLORIOUS Spelt Right bagels to faraway lands.  First word: LOGISTICS - sounds complicated and it is, but in simple terms means "how in the hell do we get this bagel from here to there without flipping over trucks, thawing out product, or breaking the bank?"  The second word is "REEFER".  Now, when I was in college and someone said reefer, it evoked images of smoke and dreadlocks, and perhaps songs by Jimmy Cliff.   In my NEW WORLD, REEFER is another term for a truck with a cooling unit in it a/k/a a truck that will keep our product safe from thawing out.   And, the third word of the day is "SLEEPER", which in my other world meant a boring professor or a slow movie or some lecturer who was pontificating about this or that.  In my NEW WORLD, SLEEPER means the cab of a truck, perhaps a REEFER with a cozy compartment in it for truckers to sleep in.   I also learned that SLEEPER means that the truck is configured in such a way that it simply can't negotiate the windy driveway at the beautiful SPARHAWK MILL, which in turn keeps me SLEEPLESS.....and still trying to figure out LOGISTICS.   

So with all of this energy spent on logistics, reefers, and sleepers, I simply have not had time to cook.  My kids are getting a lot more 'away from home' meals these days.   Good thing we have good food choices in Portland Maine.   Also good thing that I have good friends, some new, some aged-well, who are providing wonderful incarnations with Spelt Right pizza dough and bagels to post on the Spelt Right Lunch Box Chronicles.   Tonight I will post two such recipes, one from Diana (a friend from high school with whom I reconnected on FaceBook) and the other Steff Deschenes (a friend made this year with whom I have connected on FaceBook).  Both are very neat woman.

Here's Diana's recipe:

Grilled Spelt Right pizza: fresh veggies & sheep cheese!  

Now, I can't tell you exactly how Diana made this, but I am going to guess that she let the Spelt Right Pizza Dough rise to double its size inside the bag, and then GENTLY shaped the dough into some free form shape (who says pizzas always have to be circular?) on a pizza peel dusted with corn meal.   Topped with grilled veggies of her choice and SHEEPS MILK CHEESE.   She then gently schooched the pizza on a grill which was about 400 F......What can I say, my mouth is watering!   We have been saying that Diana needs to come up to visit.  Perhaps, the time is now.  I am HUNGRY.

Lunch Box Chronicles: Day Fifty-Eight (Tuna Salad on Grilled Spelt Bread - Whole Foods Style)

Thank you Whole Foods, Portland (Maine, that is)!   I was on my way home but decided to take a quick detour to Whole Foods.  There was something wildly magnetic pulling me there.  Perhaps, my credit card?

I was getting some sliced turkey and the woman helping me asked me if I had a sister in Seattle.  "Nope, I said, but I betcha she is Lebanese."  There is a strong ethnic resemblance among many of us - relative or not.  Her co-worker then began assisting me and I said, "So, do I look like someone you know too?"  "Nope," he said, "but you do look familiar.  Do you work here?"  I explained that I am around a lot because I am "THE SPELT LADY".  "Ohhhh, the Spelt Lady?"  Well, he said, "I've got something to show you.  Check out these great sandwiches that we make with your Spelt Right pizza dough.  We take balls of the dough and grill them and make these great sandwiches."   The spelt sandwich of the day was tuna salad, baby spinach and tomato.  

Despite not needing dinner (Spencer was working on some tofu creation at home), I bought one for a photo op.  Glad I did.   One word?  Delicious!  One piece of advice?  Head out to Whole Foods - Portland, Maine and get yourself a sandwich made with grilled SPELT dough.  Second piece of advice?  Just buy a Spelt Right dough and try it at home - you might need a panini maker.

Lunch Box Chronicles: Day Forty-One (Guest Chronicler: Jim F.)

Thank goodness for Guest Chroniclers, and one of my all time favorite vendors, Jim at PackEdge! This looks like a great recipe, but I haven't tried it. Look how nice that dough shines brushed with egg white.

My feet, though, have seen better days. They are complaining after a weekend of demos West Hartford and Glastonbury CT. Even, Emma, my star athlete and new demo recruit is complaining of sore feet. Those little toes are tingling!

And, this is where my feet thank today's Guest Chronicler, Jim, because now all I need to do is sit and type, rather than stand and create (or blaab, if I were at a demo).

Ingredients:
One Spelt Right Pizza Dough, thawed and fully risen
Pre-cooked chicken (either from Hannaford or Whole Foods)
Mayo
Dill
Red peppers
Cheddar cheese - (I like Cabot)

Divide the dough in
Rolled in Spelt Right Pizza Dough and brushed with egg white
Bake 20 min. @ 400F

Lunch Box Chronicles: Day Thirty-Four (OMG! THE PERFECT PITA ON THE GRILL) (Vegetarian Day 7)

Today we accomplished our goal of 7 vegan/vegetarian recipes, though we will be posting many more. For future posts, we will note on the title if the recipe is vegan or vegetarian.

Today Emma and her friend, Adam, were inspired by the Lunch Box Chronicles and decided to make some great dishes. It is very cool to watch two high school seniors getting culinar-ily (word?) inspired. I have to wait for the ingredient lists and directions of two of the recipes (strawberry/blueberry tarts and onion/pepper/garlic/special sauce pies) before I post them. But, you can look forward to some great recipes over the next week. In the meantime, I will provide you a new way to make a pita bread. We've made it in the oven before, but this is even better.

Pita Bread on the Grill!!

Ingredients: One or two Spelt Right Dough balls, fully thawed and doubled in size. Cut each dough ball into 8 equal size balls. Lightly dust a peel with corn meal. Roll out the dough into very thin rounds, as thin as you can go without making the dough transparent. (Having thin, evenly rolled out dough is important to make this recipe work)

Pre-heat grill to 400F. Place rolled dough on grill for 1-3 minutes (should start to rise), then flip to other side. Wait one or two minutes and then check open the grill cover. Dough will PUFF. Just BEAUTIFUL....After they're done, you can cut them in half and then stuff them with just about any culinary option. We'll give you some ideas in future posts. Here are the pictures.

SPELT RIGHT dough is the best!! Ask Hannaford to carry it! (We thank the many Whole Foods in Maine, Mass, CT, and RI that are already carrying it, along with Lois' Natural, Royal River Natural Foods, and Bow Street Market in Maine.)

Lunch Box Chronicles: Day Thirty-Two (Cinnamon rolls) Vegetarian Day 5

Thank you Emma and Nate for being the thumb models!

Here's is an easy recipe sure to please those with a sweet tooth. Do I hear Olivia?

Ingredients: One Spelt Right Pizza Dough (fully thawed and risen in bag), organic cane sugar, organic Ceylon cinnamon (amazing type of cinnamon, but you can use any type), butter or natural vegetable oil.

Cut dough into 6 even balls. Roll each ball really really thin on corn meal or floured board. Lightly spread with melted butter or vegetable oil (if you want to go vegan), sprinkle with cinnamon sugar mix. Roll tightly. Place on baking pan with edges (butter or oil will drip).

Bake at 400 for 10-12 minutes or until looks ready. Let cool slightly. Cut into pieces. I tried to get a picture of these, but the kids ate them too quickly. Here's a photo of the empty plate!

http://www.healthdiaries.com/eatthis/10-health-benefits-of-cinnamon.html

BTW, cinnamon is an amazing food. Eat as much as you can! TIDBIT FOR TODAY: Cinnamon has many health benefits. One quality is as an anti-bacterial...that's why cinnamon is swirled in bread and bagels and not mixed in. It will counter-act the yeast!

Lunch Box Chronicles: Day Thirty-One (Lentils Again) Vegetarian Day 4

Today, I am just rehashing an old family recipe because I am much too tired to be creative.
It's called moujadarah - lentils and rice (PS The beautiful dish (ignore the wooden spoon) is a wedding gift from my cousin Denise - 23 years ago!)

Moujadarah (Lentils and Rice)

1 ½ cups dry lentils (washed and drained)

8 cups filtered water

1 ½ teaspoon salt

¼ teaspoon pepper

½ organic white or brown rice (washed and drained)

2 TBL extra virgin olive oil, plus 2 TBL butter

1 medium onion (chopped finely)

2 medium carrots – shredded

Rinse lentils, drain, place in large sauce pan. Add water. Cover and cook on medium to low for about 1 hour or until lentils are tender, not mushy. Add salt, pepper, and rice to lentils. Cook on low heat for about 25 minutes, stirring occasionally. Keep an eye on the lentils so they do not burn. Add shredded carrots to lentils. Saute onions in oil and butter until limp. Add to lentils. Stir and remove from heat. Serve with plain yogurt (Middle Eastern or Greek variety) and tabouli (we will soon post a recipe).

You can also serve with PITA bread. You can make this with Spelt Right Pizza Dough (For pita bread recipe, see Lunch Box Chronicles: Day 12)

Lunch Box Chronicles: Day Nineteen (Blueberry Preserves Dessert Triangle)

Not quite sure what I was thinking that I could create (with my somewhat hectic life) 365 ways to use Spelt Right pizza dough. I'm still working on it, but am going take my cousin Denise's advice and post some other recipes as well.

Had a whirlwind weekend visiting long lost friends in Bennington, VT and long lost relatives in Berkshire County, so I am going to provide you an "easy as pie" idea as I had not a moment to bake between the hugs, laughter, and tears. I would call this one more of an idea than a recipe because there are only two ingredients. Spelt Right Pizza dough and your favorite blueberry preserves (I hate to tell all the Maine blueberry preserves folks out there, but I used Trader Joe's Organic Blueberry Preserves, though I am CERTAIN that most the Maine varieties are better!) If you send me a jar or two of your jelly or other great creation to stuff in or top Spelt Right dough, I will try it and post my results. (If it doesn't come out so well, I won't post it, but if it is a keeper, I will put it here.)

Ingredients: One Spelt Right Pizza Dough (double in size). Your favorite blueberry jelly. Directions: Preheat oven to 400-450 (depending upon your oven), make 10 small balls with the dough, Roll or stretch to about 1/4 inch (or thinner) thick. Place large dollop of blueberry jelly in center. Make triangles. Bake for 10-15 minutes until golden brown. Yum! The kids gave these a two thumbs up. The blueberry stuffers disappeared before I had a chance to eat them.

Lunch Box Chronicles: Day Fourteen-Guest Chronicler

Here are some recipes by a loyal and creative follower, who is offering some ideas with VEGAN INGREDIENTS. "I was inspired by your blog post on making
pocket sandwiches with your dough. I made a couple different styles,
both vegan. One contains broccoli, red onion, and Daiya cheddar
cheese (Vegan, vegan!). The other is with baby bella mushrooms, baked marinated
(local) Lalibela Farm tempeh, also with Daiya cheddar (vegan, again).
...... Thanks so much for what you do. I'm an avid consumer
of the pizza dough as well as the bagels. Yum!"

Lunch Box Chronicles: Day Thirteen: Guest Chronicler

Here's a recipe from a friend who allowed us to post it in our Lunch Box Chronicles.

"It's a recipe I've been using for years, and was originally designed for use with refrigerated crescent rolls. When I made it, I used one ball of dough... It's a little breadier than the original, but a whole lot healthier, too!"

Salmon/Tuna Turnovers

1 stalk celery
2 green onions
1 T butter or EVOO
1 8 oz pkg cream cheese
3 T snipped parsley
freshly ground pepper
2 cans 6-8 oz tuna or salmon (wild or sustainably caught)
1 pkg Spelt Right pizza dough, risen as directed
milk
1 tsp poppy or sesame seed

Preheat oven to 425. In a small skillet cook celery and onion in butter or EVOO until celery is crisp-tender.

In a small bowl stir together celery mixture, cream cheese, parsley and pepper until smooth. Fold in salmon or tuna.

Make the triangles with the dough, approximately five of them. Divide the filling mixture among the triangles, fold up and seal the edges. Place on greased baking sheet, brush with milk and sprinkle with seeds if desired. Bake 12-15 minutes or until golden brown. Serve warm.

Substitution: I have chopped up mushrooms and used them raw in place of the fish for vegetarians. They are delicious either way! Would love to hear from the "thumbs" in your house...

Thanks to Diana for this great idea! We can't wait to try it ourselves.

- Spelt Right

Lunch Box Chronicles: Day Twelve (Spelt Right Pita Rounds and Mediterranean Salad)

Pita Rounds (with a Mediterranean Salad)

The spelt pita is a great way to add something special to a meal or to use as a "pocket" for a cold sandwich.

Take one package of Spelt Right pizza dough. Let double in size in the bag. Preheat oven to 450 degrees.

Make 6-7 rounds, roll to 1/8 to 1/4 inch on board with finely ground corn meal (to keep it from sticking). Slide onto lightly oiled pan.

Bake until puffed and lightly browned! Here's how it looks through the oven window:

The beginning

Starting to puff

Puffed!


We made a Mediterranean Salad to go with the bread. This would be good in a small container in a lunch box or as a refreshing summer side salad. Yum!

Mediterranean Salad Recipe
Chop 3 small cucumbers, 2 fresh tomatoes (we used Backyard Farms), 1/4 c. Calamata olives. Combine.
Add juice from 2 fresh lemons, 2 Tablespoons Extra Virgin Olive Oil, 2 Tablespoons fresh chopped parsley, salt & pepper to taste. Mix. Eat it up!

Mediterranean Salad with Spelt Pita

Lunch Box Chronicles: Day Ten (Spelt Right Apple Cinnamon Tarts)

After a day in Boston at the EPA Earth Day event and a day in Scarborough at the Hannaford Earth Day event, we are really too tired to be creative, but I am going to provide you a little tidbit on the health benefits of spelt. Spelt is loaded with Manganese, which is a trace element that helps to activate certain enzymes. It is known for its anti-oxidant qualities. Spelt is a great source of manganese. http://worldshealthiestfoods.com/genpage.php?pfriendly=1&tname=nutrient&dbid=77.

As for the lunch box treat, I took one Spelt Right pizza dough and let rise to double its size (actually this was a dough that I inadvertently left out overnight and then put back in the fridge for another two days). Other ingredients: two apples, 3 TBL organic evaporated cane juice (sugar), 2 Teaspoons organic cinnamon. Chopped apples finely, mix in sugar and cinnamon. Make three rounds (you will have extra dough that you can be creative with), place 1/3 of the filling in each round, shape into triangle. Bake at 375 for 10-15 minutes or until browned.

Again, we are too full to test tonight so will give you the rating tomorrow. Pictures will be posted tomorrow too.

In the meantime, eat well and sleep well!

Lunch Box Chronicles: Day Seven (Spelt Right Morello Cherry Tarts)

Tonight's creation is more of a dessert chronicle, but definitely one worth trying. I have to confess that I am a bit of Trader Joe's addict and can't help but stop there on my way home from Boston to Maine. I have some old favorites, but am always scouring the shelves for something new. Eureka! This week, I found Dark Morello Cherries in Light Syrup made in Germany. All natural, but still loaded with sugar.

Recipe: Organic Spelt Triangles Stuffed with Morell0 Cherries. Ingredients: Spelt Right Pizza Dough (let rise to double its size in the bag), 2 cups Trader Joe's Dark Morello Cherries, 1/2 organic evaporated cane juice, 1/4 cup organic white spelt flour (Vita Spelt brand).

You know the protocol if you have been following the chronicles. If not, here's a little direction. Cut the dough into six even balls. Set aside. In a small bowl combine cherries (without liquid), 1/2 cup of evaporated cane juice (sugar), 1/4 cup of organic spelt. Toss together. Preheat oven to 400. Prepare the dough on a lightly oiled cookie sheet, 4 can fit easily. Stretch dough gently by hand or roll to about 1/4 inch think. Place cherry mixture in center, about 2 teaspoonfuls. Try to squeeze out some of the juice beforehand. Create triangles. Bake for about 10 minutes or until golden brown. This is a messy one. The juice leaks from the cherries on to the pan so expect a little smoke in the oven.

Something about the cherries made the dough extra moist, really really nice. The kids were skeptical, but anxious to eat them. Although the limit is a two thumbs up, Spencer gave it a 6 and 1/2 thumbs up. Olivia was equally as thrilled. Their cherry stained faces were proof! A great alternative to a pie because this crust has very little fat and tons of nutrition with the spelt. In a word, yummmm!

Lunch Box Chronicles: Day Six (Ghiradelli Chocolate Baked in Spelt Right Dough)

Here's a short and easy recipe. One package of Spelt Right dough and Ghirardelli 60% Cacao Bittersweet Chocolate chips. As always, let the dough rise to double its size. Make 10-12 small rounds, flatten to about a 1/4 inch thick. Place 8-12 Ghiradelli chocolate chips in the center. Make a triangle. Bake at 450 for 8-12 minutes. Yumm. Definitely not for lunch, but perfect for dessert.

This is a quick recipe, because tonight was movie and story telling night, with little time to be food creative (though I did make some homemade caramel). The movie was a fantasy involving a legendary character Barron Von Munchausen and his encounters with a sultan. The movie triggered a memory of a story that had been told to me by my father (who would be 89 if he were still alive). My kids were mesmerized. This family story is about my father's grandfather or great grandfather (my kids' great great or great great great grandfather) who was enslaved by a Sultan in either Syria or Lebanon. His destiny was grim, BUT, he managed to win his freedom by convincing the Sultan that he could fight a bear with his hands and survive. Being victorious over the bear, my great great won his freedom, which (as I told my kids), eventually led to the birth of my great grandfather, grandfather, father, me, and the kids! We thank the bear for the sacrifice!

In honor of the bear, my great great grandfather, and generational story telling, we pass on recipes from our family to yours.

Lunch Box Chronicles: Day Five (Black Bean and Mango Spelt Stuffer)

Black Bean & Mango Spelt Stuffer

Dad and our two youngest, 12 and 8, made this new version of the classic fitayer (see earlier posts). We took a poll over breakfast and decided to go with a vegetarian Latin theme today. So, after a day of errands and exercise, we got down to work.

Starting with some Extra Virgin Olive Oil, we sauteed some garlic and finely chopped onions with salt and pepper. Then, we added some rinsed organic black beans, sauteed a bit more and put aside. We made six balls out of our thawed spelt pizza dough. After flattening into round disc-shaped circles, we put some beans on each, chopped chunks of Australian cheddar cheese, and a few small slivers of mango. For good measure, we put a dollop of Salpica all-natural cilantro green olive salsa. Yum! Getting everything satueed, cut and opened ahead of time made the preparation really quick. Be careful not to overfill (it's tempting) because you won't be able to make your triangle folds. We also found that the warm beans made the dough really soft and a little harder to handle.

Kids gave it a rousing two thumbs up!

Lunch Box Chronicles: Day Four (Ham and Cheese Fitaya)

Warning! These are not for the vegan and Kosher folks out there. I don't eat ham, but my kids do and they loved these.

Here's our next variation on our soon to be famous spelt triangles: the ham and cheese stuffer. Take a thawed Spelt Right pizza dough and follow the same technique as described in previous posts. We used Applewood Uncured Ham Steak (no nitrites or nitrates added) and cubes of aged Australian Cheddar Cheese. Chop ham and cheese in small cubes. Scoop about 2 teaspoons more or less in the center of the dough. Shape the triangle. See earlier posts for more explicit directions. Bake them at 450 for 10 minutes or until brown. These should be refrigerated or frozen if not eaten right away. Good if warmed with a microwave or toaster oven, but also fine cold. Two-thumbs up from everyone who tried them!!

Lunch Box Chronicles: Day Three (Spinach Fitayas with Spelt Right dough)

HERE IS ONE OF MY ALL TIME FAVORITE RECIPES that I've posted before. It always gets two thumbs up from everyone, but they are best reheated either microwaved or toasted (my preference).

Arabic spinach pies (fatayer)
(Makes ten 5- inch triangle fatayer-perfect for meals or parties)

Ingredients:
· 2 one-pound Spelt Right pizza doughs - let thaw in fridge and then double in size on the counter (keep in plastic bag). If you are in New England, you can find Spelt Right pizza dough in select Whole Foods or independent health food stores. If you can't find Spelt Right dough in your local store, ask them for it or substitute another dough (boo hoo!)
· 10 ounces fresh spinach (a typical bag) (rinsed, de-stemmed, and chopped finely)
· One medium onion (chopped finely)
· Juice from 2 whole lemons
· ¼ cup extra virgin olive oil
· ½ teaspoon of salt
· ¼ teaspoon of pepper
· Feta or other cheese (optional)
· Pine nuts (optional)

Pre-heat oven to 475 degrees Fahrenheit.

Mix the chopped spinach, chopped onions, fresh lemon juice, extra-virgin olive oil, salt and pepper in a large bowl. Set aside.

· Cut 5 even sized dough balls for each one pound dough ball for a total of 10 dough balls. You can make 6 per ball if you like.
· Stretch or roll the dough to about a ¼ inch thick (more or less) rounds and place on oiled pan.
· Place about 2 tablespoons of spinach onion mix in the center of a five-inch round
· Fold the three sides of the dough over the spinach to form a triangle. Secure the dough by overlapping the dough when forming the triangle and pinching each side together.
· Bake in 450 - 475 oven for about 20 minutes. They are done when the dough becomes slightly golden.
· As a variation, you can add a dollop of cheese and a few pine nuts on the spinach before making the triangle
· ENJOY!

(These freeze well)