Spinach, Sultana And Bulgur Wheat Borek'S

1. 1

   Wash the spinach thoroughly and place in a large saucepan.

2. 2

   Allow the spinach to gently sweat over a low heat for aprox 10 minutes.

3. 3

   Pour the spinach into a sieve to drain the excess fluid.

4. 4

   Place the spinach into a bowl, and stir in the sultanas, bulgur wheat and seasoning.

5. 5

   To make the pastry, place the flour into a large bowl and add the olive oil.

6. 6

   Gradually add the water and mix in to form a dough like consistency.

7. 7

   Place on a floured surface and knead for five minutes.

8. 8

   Then cut into four pieces.

9. 9

   Using a rolling pin, roll each piece out as thinly as possible to aprox 1/8 cm.thick.

10. 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. 11

    Brush the pastry around the mixture, with cold water.

12. 12

    Place a second sheet of pastry on top and press down around the mixture.

13. 13

    Using a pastry cutter, cut around the mixture to form squares.

14. 14

    Repeat until all the dough and mixture has been used up.

15. 15

    Heat some oil in a large pan, enough to cover the pastries.

16. 16

    Fry three or four at a time for 4 - 5 minutes until golden and crispy. Drain on kitchen paper.

* Per serving · 4 servings · Values may vary.

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