Step1
Pour 60ml (¼ cup) warm water into a bowl. Sprinkle with the yeast and sugar and leave in a draught-free place for 10 minutes,or until foamy.
Step2
Sift the flour into a bowl. Add the yeast mixture,2 tablespoons of the olive oil and 185ml (¾ cup) warm water. Mix to form a dough,then turn out onto a lightly floured surface and knead for 10 minutes,or until smooth and elastic. Place in an oiled bowl,turning to coat in the oil,and leave in a draught-free place for up to 2 hours,or until doubled in size.
Step3
Preheat the oven to 190C. Grease two large baking trays. Wash the spinach,leaving the water on the leaves. Place in a saucepan,cover and cook over high heat until wilted. Drain well,squeeze out the excess wat er and roughly chop.
Step4
Heat 1 tablespoon of the olive oil in a frying pan. Saute the onion and garlic until softened. Place in a bowl with the spinach,pine nuts,lemon zest and juice. Add the nutmeg,season to taste and set aside to cool.
Step5
Turn the dough out onto a floured surface and gently punch down. Divide into balls the size of an egg,then roll each one out to a 10cm round. Place 1 tablespoon of the spinach filling in the centre of each. Brush the edges with water,then bring up the sides at three points to form a triangle,pressing together to seal.
Step6
Place on the baking trays,leaving space in between for spreading. Brush with beaten egg and bake for 15 minutes,or until golden. Serve hot.