Spinach, Sultana and Bulgur Wheat Borek's
Spinach, Sultanan and Bulgur Wheat Borek's might be a good recipe to expand your hor d'oeuvre recipe box.
- Servings: 22
- Total cooking time:
Ingredients:
- 100 grams Bulgur Wheat
- 500 grams Flour
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Salt and Pepper
- 300 grams Spinach
- 150 grams Sultanas
- 15 ounces fl water
Instructions:
- Wash the spinach thoroughly and place in a large saucepan.Allow the spinach to gently sweat over a low heat for aprox 10 minutes.
- Pour the spinach into a sieve to drain the excess fluid.
- Place the spinach into a bowl, and stir in the sultanas, bulgur wheat and seasoning.To make the pastry, place the flour into a large bowl and add the olive oil.Gradually add the water and mix in to form a dough like consistency.
- Place on a floured surface and knead for five minutes.Then cut into four pieces.Using a rolling pin, roll each piece out as thinly as possible to aprox 1/8 cm.thick.Taking a tablespoon at a time, place the spinach mixture onto the dough to form evenly spaced out rows. (as you would with ravioli).
- Brush the pastry around the mixture, with cold water.
- Place a second sheet of pastry on top and press down around the mixture.Using a pastry cutter, cut around the mixture to form squares.Repeat until all the dough and mixture has been used up.
- Heat some oil in a large pan, enough to cover the pastries.Fry three or four at a time for 4 - 5 minutes until golden and crispy.
- Drain on kitchen paper.
