Spinach Pies

Jo writes:

I made pizza and spinach pies this evening for dinner. Gosh my dinner turned out so good, all my dad's recipes & a few twists of my own. He was one of the best chefs ever and I have followed in his footsteps.
I know if he were here, he would be proud of me and what I have accomplished with my cooking recipes.

My spinach pies are made with the same pizza dough I use for pizza.

Almost like a calzone. I pan fry spinach in evoo, black olives sliced, fresh garlic & spices. After spinach cools, (I use 2 bags of frozen spinach, thawed & drained).

Stretch out dough (pound & a quarter) just like you would when making a sicilian pizza. Place spinach mixture on half of dough from side to side.

Then ricotta cheese on top of spinach, then mozzarella. Fold over flap to front side and seal dough to dough. After sealing the whole thing I place my finger on the edge of dough starting on left side and pull the dough over my finger. It is hard to discribe, but at the end it looks braided.

Place in a 425 preheated oven for 20 minutes or until golden brown.

I don't make any slits in top for venting steam. Sometimes I brush the top w/evoo. Hope you try my recipe.
Take care and happy cooking.
Jo