MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Borekas Stuffed with Cheese and Spinach
 Categories: Breads, Cheese, Jewish
      Yield: 12 Pastries
 
      2 c  Flour
      5 tb Oil
      1    Lemon; juice of
  1 3/4 c  Water
           Salt
      1 c  Butter
           Cheese Stuffing:
      2    Potatos; boiled and peeled
      1    Egg
    1/2 lb Cheddar cheese
      1 tb Butter
           Spinach Stuffing:
      1 lb Spinach
      2 cl 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 butter over the dough. Fold dough into 3ds. Refrigerate
  for half hour, and then roll dough out again. Fold in 3rds and
  return to refrigerator. Repeat rolling, folding, and refigerating
  1 more time, then roll dough out into a large thin rectangle.
  
  Cheese Stuffing:

  Mash the potatos, egg, grated cheese, and butter. Mix well.

  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" sqaures. Place 1 ts cheese or spinach
  stuffing (or 1/2 ts of ea) 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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