Spinach, Sultana and Bulgur Wheat Borek's

• bulgur wheat3½ oz
• flour1 lb
• olive oil2 tablespoons
• salt0.25 teaspoon
• salt and pepper22 servings
• spinach10½ oz
• sultanas5¼ oz
• fl water15 ounces

Instructions

1. 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. 2

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

3. 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. 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. 5

   Brush the pastry around the mixture, with cold water.

6. 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. 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. 8

   Drain on kitchen paper.