BAKED SPINACH & SUMAC PASTRIES

      Title: BAKED SPINACH & SUMAC PASTRIES
  Categories: New text im, Cooking rig
       Yield: 1 Servings
  
  
   :          For the pastry dough--
         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
   :          For the filling--
         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
   :          Juice of 1 lemon (about 3
   :          tablespoons)
       1/2 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
         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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