Baked Spinach And Sumac Pastries
recipe by : cooking right show #cr9733 
serving size : 1 preparation time :0:00 
categories : new text import cooking right show 
for the pastry dough 
1 tsp  active dry yeast
1/2 tsp  sugar
2 Tbsp  water
2-1/2 cup  all-purpose flour
1/2 tsp  salt
1 tsp  baking soda
1/4 cup  olive oil
3/4 cup  plain low-fat yogurt -- beat until slightly
  for the filling--
1 lb.  fresh spinach
  coarse salt
1/4 cup  parsley -- chopped
1 cup  onion -- finely chopped
1/2 tsp  allspice
1-1/2 tsp  sumac
  juice of 1 lemon (about 3 tablespoons)
1/2 cup  walnuts -- finely chopped
  freshly ground pepper
oven: 350 for the dough: in the workbowl of a food processor, combine the 
yeast, sugar and water, pulsing once. spread 2 cups of the flour mixed 
with the salt and the baking soda over the yeast and place the workbowl 
cover on top. let stand 15 minutes. with the machine running, slowly add 
the oil and then the yogurt. process until smooth, about 20 seconds. turn 
the dough onto a lightly floured surface and knead until smooth and 
springy in texture, about 5 minutes. cover with a heavy kitchen towel and 
put in a warm place until dough rises, about 1 hour. 
for the filling: wash and stem the spinach. in a large colander, rub the 
spinach with 1 1/2 tablespoons salt, let stand for at least 30 minutes. 
squeeze the spinach to remove excess moisture; rinse to remove excess salt 
and chop finely. squeeze the spinach until dry. add the parsley, onion, 
allspice, sumac, lemon juice, olive oil, nuts and pepper to taste. correct 
the seasoning. 
preheat the oven to 350 . divide the dough into nine equal parts. on a 
lightly floured work surface, roll each part into a smooth round and allow 
to rest for 10 minutes, then roll each part into a 5-inch round. place an 
equal amount of filling in the shape of a long triangle in the center of 
each round. fold two sides in toward the center, and the remaining short 
side down to form a triangle. crimp the seams with fingertips. bake on a 
non-stick pan until golden brown, about 30 minutes. remove from the oven, 
set the pan on a rack, cover with a damp towel and let stand 10 minutes. 
serve hot or cold. 
yield: 9 pastries 
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(ID: 11099) Mirror: Tue, Aug 26, 2003

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