Borekas Stuffed with Cheese and Spinach

Title:
Borekas Stuffed with Cheese and Spinach

Yield:
12 Servings

Categories:
Bread,
Cheese,
Jewish




Ingredients:





     2 c  Flour


     5 tb Oil


          Juice of 1 lemon


 1 3/4 c  Water


          Salt


     1 c  Margarine


          CHEESE STUFFING:


     2    Potatos--boiled and peeled


     1    Egg


   1/2 lb Cheddar cheese


     1 tb Margarine


          SPINACH STUFFING:


     1 lb Spinach


     2    Cloves garlic


     2 tb Butter


          Lemon juice to taste


          Salt and pepper to taste


     1    Egg--beaten


     5 oz Sesame seeds






 DOUGH: Prepare dough by mixing flour, oil, lemon juice, water and salt.


 Sprinkle a handful of flour on a board and roll out the dough. Spread the


 margarine over the dough. Fold dough into thirds. Refrigerate for half


 hour, and then roll dough out again.  Fold in thirds and return to


 refrigerator. Repeat rolling, folding, and refigerating 1 more time, then


 roll dough out into a large thin rectangle. For Cheese Stuffing, mash the


 potatos, egg, grated cheese and margarine. Mix well. For Spinach Stuffing,


 cook the spinach in the water that clings to its leaves garlic in the


 butter, then chop fine and add to spinach. Add lemon juice, salt and pepper


 and mix well. To ASSEMBLE: Cut the dough into 3-inch sqaures. Place 1 tsp


 cheese or spinach stuffing (or 1/2 tsp of each) on each square, fold dough


 in half to form a triangle, and pinch edges to seal well. Brush each filled


 square with the beaten egg and sprinkle with the sesame seeds. Bake in a


 preheated 350 F. (moderate) oven until golden--approximately 30 minutes.


 Makes 12 pastries.