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Baked Spinach And Sumac Pastries
* Exported from MasterCook II *
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
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--For the pastry dough--
1 Teaspoon active dry yeast
1/2 Teaspoon sugar
2 Tablespoons water
2 1/2 Cups all-purpose flour
1/2 Teaspoon salt
1 Teaspoon baking soda
1/4 Cup olive oil
3/4 cup plain low-fat yogurt -- beat until slightly=20
--For the filling--
1 pound fresh spinach
Coarse salt
1/4 cup parsley -- chopped
1 cup onion -- finely chopped
1/2 teaspoon allspice
1 1/2 teaspoons sumac
Juice of 1 lemon (about 3 tablespoons)
1/2 cup 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 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=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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NOTES : Show: 10/16/9
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