1 cup wrist-temperature water
1 ½ tsp active dry yeast
1 Tblsp honey or sugar
1 ½ tsp salt
2 ½ to 3 cups flour
Olive oil

Place water in medium size bowl.  Sprinkle in the yeast and stir in the honey or sugar until everything dissolves.  Use a whisk to stir in the salt and flour.  When it gets too thick to whisk, mix with one floured hand.  Knead in the bowl for about 5 minutes.  Brush a little olive oil over the dough, cover the bowl, and let rise in a warm place until doubled in bulk (about 1 hour).  In the meantime, prepare the filling:

 

1 Tblsp olive oil
1 cup minced onion
1 pound kale or spinach, stemmed and minced
½ tsp salt
Lots of black pepper
4-5 medium cloves garlic, minced
1 Tblsp dried (or 3 Tblsp fresh) basil
1 pound ricotta or cottage cheese
2 cups (packed) grated mozzarella
¼ cup grated parmesan
 

Heat the olive oil in a medium skillet.  Add onion and sauté over medium heat until translucent – about 5 minutes.  Add spinach or kale, salt and pepper.  Cook, stirring over high heat for several minutes.  Stir in the garlic and basil and cook for 2 more minutes.  Place the cheeses in a medium bowl and the sauté mix.  Stir very well and taste to correct seasonings.

Preheat oven to 450°F and oil a baking tray.  Punch down the dough and divide it into 6 equal sections.  Roll out on a floured surface into circles ¼ inch thick.  Place ½ to ¾ cup filling on one half of the circle, leaving a ½ inch rim.  Use your fingers or brush to moisten rim with a little water.  Fold over the empty sided and crimp edges with a fork.  Prick holes on top and arrange on oiled tray.  Bake for 15-20 minutes, or until crisp and lightly browned.  You can brush each pastry with melted butter or olive oil during the last 5 minutes of baking.