Impanate di Santa Lucia

For the dough:
• 2-3 cups plain flour
• 1 sachet yeast
• 2 cups warm water
• 1 tsp sugar
• 1 tbsp salt
• 2 tbsp oil

For the filling:
• 1-2 bunches of spinach
• 4-5 walnuts, chopped
• 1 garlic clove, finely chopped
• 1 tbsp grated cheese (fresh or aged)
• 1/2 cup sultanas
• 2 tbsp olive oil
• 1 tsp salt
• 1 egg yolk

1. For the pasta, dissolve all of the ingredients (except for the flour) in the warm water.
2. Place the flour on a clean surface and make a well at the centre. Pour the other ingredients into the centre, mixing with a wooden spoon.
3. Work the dough with your hands until it is not too soft, but not too hard.
4. Set the dough aside to rest for 1 hour or until it has doubled in size.
5. Cook the spinach in a pan with some water for 2-3 minutes. Squeeze any liquid out, then finely chop the spinach.
6. Combine the spinach with the other ingredients in a large bowl.
7. Roll the dough out with a wooden rolling pin. Using a round plate, cut circles out of the dough (the size you prefer).
8. Scoop some of the filling onto one side of each circle, then fold the other half of the dough over to create crescent shapes. Close at the edges.
9. Brush the edges with a beaten egg yolk and poke holes in each impanata with a fork.
10. Bake until the impanate are golden brown and cooked through.