Spinach, Sultana and Bulgur Wheat Borek's
By: Hani O'Keeffe
Published: Monday, March 8, 2010 - 1:38am

Ingredients




500 grams Flour
100 ml Olive oil
1/2 teaspoon Salt
15 ounces fl  water
300 grams Spinach
100 grams Bulgur Wheat
150 grams Sultanas
Salt and Pepper

Preparation

1 Wash the spinach thoroughly and place in a large saucepan. 2 Allow the spinach to gently sweat over a low heat for aprox 10 minutes. 3 Pour the spinach into a sieve to drain the excess fluid. 4 Place the spinach into a bowl, and stir in the sultanas, bulgur wheat and seasoning. 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. 9 Using a rolling pin, roll each piece out as thinly as possible to aprox 1/8 cm.thick. 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. 12 Place a second sheet of pastry on top and press down around the mixture. 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.

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.