Spinach Stuffed Bread
1 bunch fresh spinach, stems removed
1/4 pound feta cheese, crumbled
1/4 cup toasted pine nuts
1 package active dry yeast
1 cup lukewarm water
3 cups flour
1 teaspoon salt
1/2 cup olive oil
coarse ground black pepper
*NOTE: place pine nuts in baking pan and toast 350ºF oven until golden brown and fragrant, about 5 minutes. Steam washed spinach until wilted, about 3 minutes. Blot with paper towels to remove excess water. Chop and place in bowl; stir in feta and pine nuts. Set aside. Stir yeast into lukewarm water and set aside for 10 minutes. Combine flour and salt in large bowl and make a well in the center. Pour yeast mixture and 4 tbsp. of olive oil into the well. Stir to gradually incorporate flour. Turn out onto work surface and knead for 10 minutes. Shape dough into smooth ball and place in large oiled bowl. Cover loosely with tea towel and set aside in a warm place until double in volume, about 1 hour.
Turn out onto large oiled baking sheet; use fingertips to work dough into a 15×2 inch rectangle. Spread spinach mixture over dough, leaving a 1-inch border. Grind black pepper liberally over filling. From widest side, fold dough in half. Pinch edges to seal; with a sharp knife make a shallow cut along fold. Cover with tea towel and set aside in a warm place 30 minutes. Preheat oven to 400ºF. Brush dough with remaining olive oil and bake on lowest oven rack 20 minutes or until light golden brown.