SPINACH BOYOS
Filling
2 1/2 lbs. spinach, finely chopped
1 cup crumbled feta cheese
1/2 cup finely grated Romano or parmesan cheese
3 tablespoons flour
Combine all the ingredients.
DOUGH
1 cup warm water
1 tsp yeast
1 tsp sugar
1 Tbsp vegetable or avocado oil
1 tsp salt
3-4 cups all-purpose flour
1 egg, beaten, for egg wash
Preheat oven to 400°F.
In a large bowl, combine the water, yeast and sugar and let proof for 10 minutes.
Combine the oil with the salt and add to the yeast mixture.
Using a standing mixer with a dough hook or by hand, start incorporating the flour, one cup at a time. Dough should come together and be just a bit sticky.
Pour oil into a baking sheet until it reaches half way up the sides.
Roll the dough into golf ball-sized pieces, then place on the baking sheet and leave covered with towel for an hour.
Using a small rolling pin, roll out the dough as thinly as possible, then sprinkle with Parmesan cheese.
Add a little of the filling and roll the dough like a jelly roll.
Coil the roll into a snail and place on a baking sheet. Repeat to make all the boyos.
Brush with egg wash and sprinkle with grated cheese.
Place in the oven and bake until the boyos are a golden brown, about 15 minutes.
Note: Triple the recipe and freeze in tightly sealed containers.
