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Title: Borekas Stuffed with Cheese and Spinach
Yield:12 servings
Category:Breads, Cheese/eggs, Jewish
Rating:
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2 c Flour 1 tb Margerine
5 tb Oil SPINACH STUFFING:
Juice of 1 lemon 1 lb Spinach
1 3/4 c Water 2 Cloves garlic
Salt 2 tb Butter
1 c Margerine Lemon juice to taste
Cheese Stuffing: Salt and pepper to taste
2 Potatos--boiled and peeled 1 Egg--beaten
1 Egg 5 oz Sesame seeds
1/2 lb Cheddar cheese

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 margerine
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 and the egg. grated cheese and
margerine. 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.

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.

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