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