Divide the risen dough into 4, knock the pieces down, flour lightly and leave to prove again covered with a cloth.
Trim and wash the spinach, dry and reserve. Chop the olives. Peel and chop the garlic finely. Peel and slice the onion thinly. Toast the pine nuts in a dry pan over a low heat, stirring, for 2 minutes.
Over a low heat, soften the onion rings until translucent in a little olive oil and reserve.
Heat the remaining olive oil in a pan over a moderate heat. Add the garlic, stir briefly, throw in the spinach and toss to wilt.
Roll out the dough into 4 long ovals about 30x20 cm/12 x 8 in.
Distribute the spinach between them and spread out, leaving a clear rim about 4 cm/1½ in wide all around the edge. Crumble the cheese over the spinach and scatter over the nuts and olives.
Pull the sides up and over towards the middle. Lay the onions in the exposed centre. Season with salt, pepper and grated nutmeg.
Serve hot, warm or room temperature.
© 1995 Alastair Little. All rights reserved.