Spinach, Sultana and Bulgur Wheat Borek's
Photo: Anonymous
Ingredients
Preparation
1
Wash the spinach thoroughly and place in a large saucepan.
3
Pour the spinach into a sieve to drain the excess fluid.
5
To make the pastry, place the flour into a large bowl and add the olive oil.
6
Gradually add the water and mix in to form a dough like consistency.
7
Place on a floured surface and knead for five minutes.
8
Then cut into four pieces.
10
Taking a tablespoon at a time, place the spinach mixture onto the dough to form evenly spaced out rows. (as you would with ravioli).
11
Brush the pastry around the mixture, with cold water.
13
Using a pastry cutter, cut around the mixture to form squares.
14
Repeat until all the dough and mixture has been used up.
15
Heat some oil in a large pan, enough to cover the pastries.
16
Fry three or four at a time for 4 - 5 minutes until golden and crispy. Drain on kitchen paper.
Tools
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About
These lovely pastries make delicious snacks, great for long journeys or lunchbox's. My Mother would spend a whole morning making these, rolling out the pastry paper thin and using a variety of fillings such as a sweet curd cheese mixture called 'Nor', Halloumi cheese and mint, Savoury minced meat, and the above recipe.
Yield:
22.0 Borek's / pastres
Added:
Monday, March 8, 2010 - 1:38am
