*  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 
                         --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°
 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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 NOTES : Show: 10/16/9