Ingredients

• 1/2 teaspoon granulated sugar
• 1 1/2 teaspoons active dry yeast
• 1 cup whole wheat flour
• 3/4 cup all-purpose flour, plus more for dusting
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 5 cups packed baby spinach (one 6-ounce bag)
• 1 cup shredded low-fat Cheddar
• 1 cup canned chunk light tuna in water, drained (about three-quarters of a 12-ounce can)
• 1/2 teaspoon kosher salt
• Pinch ground black pepper

Instructions

1. Watch how to make this recipe.
2. For the dough: In a large bowl, dissolve the sugar in 3/4 cup very warm water. Sprinkle the yeast over the water and let it sit until bubbling and slightly frothy, 5 to 10 minutes. Add the whole wheat flour, all-purpose flour, olive oil and salt, and mix well by hand. Place the dough in the bowl of a stand mixer fitted with a dough hook, and mix on medium speed until the dough is a tight, shiny ball that no longer sticks to the sides of the mixing bowl, about 6 minutes. Alternatively, transfer the dough ball to a floured surface and knead by hand, about 10 minutes. Cover with a damp towel and place the bowl in a warm place until doubled in size, 1 hour. Divide the dough into 8 pieces and form each into a 2- to 3-inch diameter ball. Place on a clean baking sheet and let the dough rise again for 45 minutes.
3. For the filling: Heat a large nonstick saute pan over medium-high heat. Add the spinach and 1/4 cup water and cook until the spinach is wilted, dark green and reduced in volume to about 1 cup, about 5 minutes. Transfer the spinach to a medium bowl and cool for 3 to 5 minutes. Squeeze out any excess moisture with your hands. Stir in the cheese, tuna, salt and pepper.
4. Preheat the oven to 425 degrees F and move a rack to the middle of the oven.
5. Flour a work surface and roll each ball into a 4- to 5-inch disk. Place 1 heaping tablespoon of filling on half of a circle and fold over to enclose the filling, forming a half moon. Pinch the dough together along the edge so that it is completely sealed, and then place on a baking sheet. Repeat for the remaining dough and filling. Bake until golden brown, 17 to 20 minutes, turning the pan halfway through. Cool 5 minutes before serving.