Spinach, Sultana and Bulgur Wheat Borek's Recipe

Once drained, transfer the spinach to a bowl and stir in the sultanas, bulgur wheat, and seasoning (salt and pepper).

To make the pastry, put the 500 grams of flour into a large bowl and add the 2 tablespoons of olive oil. Gradually add the 15 ounces of water, mixing until a dough forms.

Turn the dough out onto a floured surface and knead it for 5 minutes until smooth. Cut the dough into four pieces.

Using a rolling pin, roll each piece out as thinly as possible, aiming for about 1/8 cm thick. Take the spinach mixture by the tablespoon and arrange it in evenly spaced rows on the rolled dough, similar to how you'd lay out filling for ravioli.