Georgian food

Last weekend we went with some friends to a Georgian restaurant -- not the southeast US Georgia, the former part of the Soviet Union Georgia. We had some dumplings, which we both thought were similar to the pierogies we got in Poland. The main difference with these dumplings was that in addition to the meat in the middle, they are cooked with some juice trapped in the middle. There is apparently a "correct" way to eat them, which involves digging your fingers into the top, turning it upside-down and then taking a bite and sucking out all of the juice. We tried, but I don't think our form was all that good.
We also got some salty flat bread. It was something like a spinach pizza, but without the tomato sauce. It was very good. I decided that I could make it, so I tried one day this week. Jason laughed at me because he asked me if I had a recipe or if I had any real idea what I was doing: the answer to both questions was, of course, no. I think I made my dough a little too salty and next time I will cook the spinach a little differently, but overall I think it was successful.