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 Cuisines > Jewish cuisine > Search results

Borekas stuffed with cheese and spinach

2 cup flour
5 Tbsp. oil
juice of 1 lemon
1 3/4 cup water
1 cup margarine
Cheese stuffing:
2 potatoes, boiled and peeled
1 egg
1/2 lb. cheddar cheese
1 Tbsp. margarine
Spinach stuffing:
1 lb. spinach
2 cloves garlic
2 Tbsp. butter
Lemon juice to taste
Salt and pepper to taste
1 egg, beaten
5 oz. sesame seeds

1. 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 refrigerating 1 more time, then roll dough out into a large thin rectangle.
2. For cheese stuffing, mash the potatoes and the egg. grated cheese and margarine. Mix well. For Spinach Stuffing, cook the spinach in the water that clings to its leaves after washing, then drain and chop. Saute the garlic in the butter, then chop fine and add to spinach. Add lemon juice, salt and pepper and mix well.
3. To assemble: Cut the dough into 3-inch squares. 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.  
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