Baked Spinach and Sumac Pastries
| Yield: | 1 Servings |
| Categories: |
| 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 |
| 1 | Lemon, Juice of (about 3 tablespoons) | |
| 1/2 | c | Walnuts; finely chopped |
| Freshly ground pepper |
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