Spinach, Sultana And Bulgur Wheat Borek'S

• 4 cups flour
• 6 3/4 tablespoons olive oil
• 1/2 teaspoon salt
• 15 ounces water
• 10 cups spinach
• 3/4 cup bulgur wheat
• 1 5/8 cups sultanas
• salt
• pepper

1. Wash the spinach thoroughly and place in a large saucepan.
2. Allow the spinach to gently sweat over a low heat for aprox 10 minutes.
3. Pour the spinach into a sieve to drain the excess fluid.
4. Place the spinach into a bowl, and stir in the sultanas, bulgur wheat and seasoning.
5. To make the pastry, place the flour into a large bowl and add the olive oil.
6. Gradually add the water and mix in to form a dough like consistency.
7. Place on a floured surface and knead for five minutes.
8. Then cut into four pieces.
9. Using a rolling pin, roll each piece out as thinly as possible to aprox 1/8 cm.thick.
10. Taking a tablespoon at a time, place the spinach mixture onto the dough to form evenly spaced out rows. (as you would with ravioli).
11. Brush the pastry around the mixture, with cold water.
12. Place a second sheet of pastry on top and press down around the mixture.
13. Using a pastry cutter, cut around the mixture to form squares.
14. Repeat until all the dough and mixture has been used up.
15. Heat some oil in a large pan, enough to cover the pastries.
16. Fry three or four at a time for 4 - 5 minutes until golden and crispy. Drain on kitchen paper.

flour, olive oil, salt, water, spinach, bulgur wheat, sultanas, salt, pepper

Taken from www.yummly.com/recipe/Spinach_-Sultana-and-Bulgur-Wheat-Borek_s-1673286 (may not work)