Baked Spinach And Sumac Pastries Recipe

• 1 tsp active dry yeast
• 1/2 tsp sugar
• 2 Tbsp. water
• 2 1/2 c. all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/4 c. extra virgin olive oil
• 3/4 c. plain low-fat yogurt beat till slightly
• 1 lb fresh spinach Coarse salt
• 1/4 c. parsley -- minced
• 1 c. onion -- finely minced
• 1/2 tsp allspice
• 1 1/2 tsp sumac
• 1 x juice of 1 lemon (about 3 Tbsp.)
• 1/2 c. walnuts -- finely minced Freshly grnd pepper

1. Oven: 350 For the dough: In the workbowl of a food processor, combine the yeast, sugar and water, pulsing once.
2. Spread 2 c. of the flour mixed with the salt and the baking soda over the yeast and place the workbowl cover on top.
3. Let stand 15 min.
4. With the machine running, slowly add in the oil and then the yogurt.
5. Process till smooth, about 20 seconds.
6. Turn the dough onto a lightly floured surface and knead till smooth and springy in texture, about 5 min.
7. Cover with a heavy kitchen towel and put in a hot place till dough rises, about 1 hour.
8. For the filling: Wash and stem the spinach.
9. In a large colander, rub the spinach with 1 1/2 Tbsp.
10. salt, let stand for at least 30 min.
11. Squeeze the spinach to remove excess moisture; rinse to remove excess salt and chop finely.
12. Squeeze the spinach till dry.
13. Add in the parsley, onion, allspice, sumac, lemon juice, extra virgin olive oil, nuts and pepper to taste.
14. Correct the seasoning.
15. Preheat the oven to 350 .
16. Divide the dough into nine equal parts.
17. On a lightly floured work surface, roll each part into a smooth round and allow to rest for 10 min, then roll each part into a 5-inch round.
18. Place an equal amount of filling in the shape of a long triangle in the center of each round.
19. Fold two sides in toward the center, and the remaining short side down to create a triangle.
20. Crimp the seams with fingertips.
21. Bake on a non-stick pan till golden, about 30 min.
22. Remove from the oven, set the pan on a rack, cover with a damp towel and let stand 10 min.
23. Serve warm or possibly cool.
24. Yield: 9 pastries
25. SOAR

active dry yeast, sugar, water, flour, salt, baking soda, extra virgin olive oil, fresh spinach coarse, parsley, onion, allspice, sumac, lemon, walnuts

Taken from cookeatshare.com/recipes/baked-spinach-and-sumac-pastries-75726 (may not work)