Spinach, Sultana and Bulgur Wheat Borek’s

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:

1. Wash the spinach thoroughly and place in a large saucepan.Allow the spinach to gently sweat over a low heat for aprox 10 minutes.
2. Pour the spinach into a sieve to drain the excess fluid.
3. 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.
4. 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).
5. Brush the pastry around the mixture, with cold water.
6. 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.
7. 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.
8. Drain on kitchen paper.

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