Yield: 1 Servings
|1 teaspoon||Active dry yeast|
|2½ cup||All-purpose flour|
|1 teaspoon||Baking soda|
|¼ cup||Olive oil|
|¾ cup||Plain low-fat yogurt; beat until slightly|
|1 pounds||Fresh spinach|
|¼ cup||Parsley; chopped|
|1 cup||Onion; finely chopped|
|1||Lemon, Juice of (about 3 tablespoons)|
|½ cup||Walnuts; finely chopped|
|Freshly ground pepper|
FOR THE PASTRY DOUGH
FOR THE FILLING
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 1½ 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 350ø. 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
Recipe By : COOKING RIGHT SHOW #CR9733 Posted to EAT-L Digest 19 October 96 Date: Sun, 20 Oct 1996 06:48:26 -0400 From: Bill Spalding <billspa@...> NOTES : Show: 10/16/9