Spinach and Tomato Empanadas

Ingredients

• flour - 7 oz (200 g)
• dry yeast - 1 level top tsp.
• olive oil - 2 tbsp.
• water - 3 1/3 tbsp (50 ml) slightly warmed
• white wine - 3 1/3 tbsp (50 ml)
• salt - 1/2 tsp.
• yolks - 1 pc.
• spinach - 9 oz (250 g)
• tomato puree - 4/5 cup (200 ml)
• spring onions - 2 stalks
• garlic - 3 cloves
• eggs - 2 pcs. hard boiled
• oregano - by taste
• salt - by taste
• olive oil - 4 tbsp (60 ml)