spanikopita stuffed foccacia bread

difficulty rating: bottle short of a six pack
kinda greek-italian fusion food. this premise holds true for any kind of stuffed bun. it's based on my usual focaccia and usual spanikopita but without the egg

mix 1 cup warm water
1 rounded Tbs instant yeast
1 rounded Tbs sugar
let sit for 10 min or until foamy

in the mean time mix 2 cups flour with
3/4 tsp each of dill, oregano, basil, garlic, pepper, and salt

add the yeast mix to the flour along with 2-3 Tbs olive oil. stir until a soft dough forms. kneed until soft and elasticy but still slightly sticky. add more flour as needed. coat lightly in oil and cover. let rise in a warm place for 25 min or until doubled.

in the mean time sauté 1/4 of a diced onion in a bit of olive oil
mix with 1 1/4 cups chopped cooked spinach (frozen is fine, drain it well)
1/2 tsp each of dill, basil, oregano, garlic, salt and pepper
1/4 tsp nutmeg
2-3 Tbs lemon juice
1 cup low-fat crumbled feta cheese
adjust seasonings as you see fit

your dough should have risen by now, punch down and divide into 6 pieces. flatten each piece to about 1/2 an inch thick, put a blob of filling in the middle, bring all the sides together and squish to form a bun full of goodies. place them evenly on parchment paper on a baking sheet.

let rise till doubled in size again, bake at 325-350 for 20 min until golden brown on top. turn the heat down if they're getting too dark.

brush the tops with olive oil or butter, top with a bit of parmesan while still hot so it melts a bit.

let the damn thing cool a bit or you'll burn your face off! add a salad. call it dinner. bring leftovers to work tomorrow. tell the little old greek lady spinning in her grave to fuck off cause it's tasty.

done.