| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New text im, Cooking rig |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Active dry yeast |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Water |
| 2 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1/4 |
c |
Olive oil |
| 3/4 |
c |
Plain low-fat yogurt; beat until slightly |
| 1 |
lb |
Fresh spinach |
|
|
Coarse salt |
| 1/4 |
c |
Parsley; chopped |
| 1 |
c |
Onion; finely chopped |
| 1/2 |
ts |
Allspice |
| 1 1/2 |
ts |
Sumac |
| 1 |
|
Lemon, Juice of (about 3 tablespoons) |
| 1/2 |
c |
Walnuts; finely chopped |
|
|
Freshly ground pepper |
INSTRUCTIONS
FOR THE PASTRY DOUGH
FOR THE FILLING
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°. 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@ICANECT.NET>
NOTES : Show: 10/16/9
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