2 : tb Olive Oil
3 : oz Thin spaghetti; cooked,
-drained, : -drained, rinsed under cool
-water, : -water, and drained again
-(up : -(up to 4)
1/2 : Cucumber; quartered/sliced
3 : lg Sprigs fresh dill
1 : c Leaf lettuce; torn bite-size
1 : Or 2 green onions with some
-of : -of tops; sliced
3 : oz Smoked salmon; flaked (up to
-4) : -4)
0: DOUGH: Prepare dough by mixing flour, oil, lemon juice, water and salt
1: Sprinkle a handful of flour on a board and roll out the dough
2: Spread the margarine over the dough
3: Fold dough into thirds
4: Refrigerate for half hour, and then roll dough out again
5: Fold in thirds and return to refrigerator
6: Repeat rolling, folding, and refigerating 1 more time, then roll dough out into a large thin rectangle
7: For Cheese Stuffing, mash the potatos, egg, grated cheese and margarine
8: Mix well
9: For Spinach Stuffing, cook the spinach in the water that clings to its leaves garlic in the butter, then chop fine and add to spinach
10: Add lemon juice, salt and pepper and mix well
11: To ASSEMBLE: Cut the dough into 3-inch sqaures
12: Place 1 tsp cheese or spinach stuffing (or 1/2 tsp of each) on each square, fold dough in half to form a triangle, and pinch edges to seal well
13: Brush each filled square with the beaten egg and sprinkle with the sesame seeds
14: Bake in a preheated 350 F
15: (moderate) oven until golden--approximately 30 minutes
16: Makes 12 pastries
17: