Spinach Sultana and Bulgur Wheat Boreks

Spinach, Sultana and Bulgur Wheat Borek's

Spinach, Sultana and Bulgur Wheat Borek's

45 minutes

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Details
  • Serving Size:   22
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   3 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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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.

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