Spinach, Sultana and Bulgur Wheat Borek

Spinach, Sultana and Bulgur Wheat Borek's
Makes 20-22 Boreks / pastries.

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 following recipe.

500gm Flour
100ml Olive oil
1/2 tsp Salt
15 fl oz water
300g Spinach
100g Bulgur Wheat
150g Sultanas
Salt and Pepper

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.
Cut the dough into four pieces.
Using a rolling pin, roll each piece out as thinly as possible to aprox 1/8 cm.
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 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.