Spinach, Sultana and Bulgur Wheat Borek's

Steps

1. 1Wash the spinach thoroughly and place in a large saucepan.Allow the spinach to gently sweat over a low heat for aprox 10 minutes.
2. 2Pour the spinach into a sieve to drain the excess fluid.
3. 3Place 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.
4. 4Place 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).
5. 5Brush the pastry around the mixture, with cold water.
6. 6Place 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.
7. 7Heat 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.
8. 8Drain on kitchen paper.