Ingredients:

'Pastry'
1. 1 kg best quality flour
2. 1 tablespoon active dried yeast
3. 1/2 cup oil

'Filling'
1. 1kg spinach
2. 2 onions
3. 2 tablespoons lemon juice
4. 2 1/2 cups oil
5. Salt

Instructions:

1. Cream the yeast in some warm water and leave to bubble in a warm place.
2. Sift the flour with salt, add yeast, 1/2 cup oil, and enough water to give the dough a stiff consistency.
3. Knead throughly and allow to rise in a warm place for 1 hour.
4. Rinse the spinach leaves and drain throughly in a colander and then chop up finely.
5. Sprinkle with salt and rub, squeezing out the juice.
6. Rinse and pat dry.
7. Chop the onion finely and sprinkle with salt. Add to the spinach.
8. Stir in the lemon juice and add 2 cups oil. Mix thoroughly.
9. Roll out the dough thinly and cut out into round shapes, about 10 cms in diameter.
10. Place a spoonful of spinach in the centre of each round. Wet the edges with water, lift the pastry on three sides and press together to form a pyramid.
11. Lightly brush with oil and bake in a preheated moderate oven for 15-20 minutes, until crisp and golden.