Spinach, Sultana and Bulgur Wheat Borek's
Basic Information
- Servings: 22
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 79.32
- Health score: 28.00
- Weight Watcher points: 3.00
Summary
Spinach, Sultanan and Bulgur Wheat Borek's might be a good recipe to expand your hor d'oeuvre recipe box. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 133 calories, 4g of protein, and 2g of fat per serving. For 23 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 22. From preparation to the plate, this recipe takes approximately 45 minutes. 1 person has tried and liked this recipe. If you have bulgur wheat, salt, sultanas, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is solid. Similar recipes include Whole Wheat Phyllo Borek, Spinach And Cheese Borek, and Borek With Organic Spinach.
Ingredients
bulgur wheat100 grams
flour500 grams
olive oil2 tablespoons
salt0.25 teaspoon
salt and pepper22 servings
spinach300 grams
sultanas150 grams
fl water15 ounces
Instructions
Step 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.
Step 2
Pour the spinach into a sieve to drain the excess fluid.
Step 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.
Step 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).
Step 5
Brush the pastry around the mixture, with cold water.
Step 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.
Step 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.
Step 8
Drain on kitchen paper.
Categories
Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: dairy free, lacto ovo vegetarian, vegan