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 Tbsp 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 halfway 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, and sprinkle with Parmesan cheese.

Create a rectangle around 4 inches long by 3 inches wide, depending on whether you want the boyo triangles to be small or larger. At the bottom of the rectangle, add one tablespoon of filling.

Fold one corner to create a triangle going upwards and fold the triangle again onto itself until the entire dough is used. 

Place on a baking sheet. Repeat to make all the boyos.

Brush all 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.