Baked spinach & sumac pastries

Yield: 1 Servings

Measure Ingredient
1 hour.

: For the pastry dough-- 1 ts active dry yeast

½ ts sugar

2 TB water

2½ c all-purpose flour

½ ts salt

1 ts baking soda

¼ c olive oil

¾ c plain low-fat yogurt -- beat : until slightly

: For the filling--

1 lb fresh spinach

: Coarse salt

¼ c parsley -- chopped

1 c onion -- finely chopped

½ ts allspice

1 ½ ts sumac

: Juice of 1 lemon (about 3 : tablespoons)

½ c walnuts -- finely chopped : Freshly ground pepper Oven: 350=B0

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 For the filling:

Wash and stem the spinach. In a large colander, rub the spinach with 1 ½ 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=B0. 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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Recipe By : COOKING RIGHT SHOW #CR9733 From: Bill Spalding <billspa@...

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