I do not really have a recipe. It was another "feel" thing, but this is the basic idea:
I made a 1 cup of water batch of bread dough (flour, water, yeast, salt and a little oil), divided the dough into 8 pieces, rolled the dough pieces into balls and flattened out into about 3-4 inch discs. Into the center of each disc I added a large tablespoon of the spinach filling (see below), then pulled the dough together over the top of the spinach and pressed together to completely enclose the mixture in the interior of the dough. I then popped a tray of the buns into a pre-heated 425 degree oven until golden brown with the one caveat that I took a toothpick and poked a hole in each bun after about 7 minutes or so to let excess steam/liquid from the spinach mix escape. That poking step was just a gut feel thing, and may have had no value whatsoever, but I did not want soggy buns.
Spinach/onion & goat cheese filling:
Sautee 1/2 cup of roughly chopped onion in oil or butter (I used oil) until lightly caramelized
Add 4 oz. (or so...again I was not actually measuring) of fresh baby spinach (washed/cleaned/de-stemmed)
Salt and pepper to taste.
Cook spinach onion mix until spinach is totally wilted and most of the liquid from the spinach has cooked away. Remove from heat, put in a small bowl and allow to cool.
Once cooled, add 2-3 oz. of young goat cheese (chevre) to the spinach/onion, mix well, check seasoning, and use to fill the buns.
There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.