Spinach Bulemas

Dough
1 1/2 tsp dried west
1 tsp sugar
1 cup warm water (240ml)
1 1/2 tsp kosher salt
2 1/2 cups bread flour, 350g
1/3 cup (75ml) plus 1 tbs vegetable oil

Filling
2 tbs vegetable oil
2 medium shallots
Kosher salt and black pepper
140g baby spinach leaves, chopped
1 1/2 cups crumbled feta
20 basil leaves
1/3 cup 10g parmesan
1 egg lightly beaten with 1 tbs water

Stir together yeast and sugar and warm water in medium bowl. Leave to sit until foaming 5-10 mins.

In a large bowl, stir together salt and flour. Stir 1 tbs oil into the mixture, then pour into the flour. Stir until the dough starts to come together, then turn out onto a floured surface and knead, adding a little more flour if needed, until the dough is smooth and elastic but not sticky. 8-10 minutes. 

Pour the remaining 1/3 cup oil into a large shallow baking dish. Divide the dough into 15-20 equal pieces and roll into balls. Place the balls in the oil and turn to coat. Cover the baking dish and let sit in a warm place until dough swells, about 30 minutes.

Make the filling by heating oil in a medium pan , set over medium heat. Add shallots and pinch of salt and cook until browned and softened 5-6 minutes. Remove from heat and let cool to touch. In a large bowl, stir together cooled shallots, spinach, basil, feta parmesan and generous amount of black pepper.

To assemble, preheat oven to 175 degrees celsius fan forced, and line two baking sheets with baking paper. Working with one ball of dough at a time, place the ball on some baking paper. Using your fingertips and rolling pin to stretch and roll into very thin 23 cm rounds ( I have more luck creating a rectangular shape rather than round but round is the traditional shape to aim for. Spread 2 rounded tbs of filling in a line along the edge of one side of the dough round. Roll up the dough tightly like a Swiss or jam roll, starting with the filled side, gently stretch the roll with fingertips to lengthen slightly. Starting from one end of the roll, coil it into itself, tucking the other end underneath. 

Place the coiled pastries on the preparing baking sheets and brush with egg wash. Bake until golden brown 30-40 minutes. Remove from the oven and transfer to cooling racks. Eat warm.

If you wanted to try other fillings, make sure the filling mixture is the same consistency as this one. Not to much liquid.

Notes Kayseri cheese might work well as well? See theglobaljewishkitchen.com