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Cheese and Spinach Bulemas

These Sephardic pastries are crispy, savory, cheesy heaven. 
Prep Time1 hour 45 minutes
Cook Time15 minutes
Total Time3 minutes
Servings: 20 Yeilds

Ingredients

For the filling:

  • 2½ lbs  fresh baby spinach finely chopped
  • 1 cup feta cheese crumbled
  • 1 cup Romano or Parmesan cheese finely grated

For the dough:

  • 1 cup warm water
  • 1 tsp active dry yeast
  • 1 tsp sugar
  • 1 Tbsp vegetable or avocado oil
  • 1 tsp salt
  • 4 cup all-purpose flour

For baking:

  • 1 cup vegetable oil
  • 1 cup finely grated Parmesan cheese
  • 1 egg beaten, for egg wash

Instructions

  • In a medium bowl, combine the spinach, cheeses and flour. Set aside. 
  • 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 in 3-5 minutes and be just a bit sticky.
  • Pour vegetable oil onto 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, 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 bulemas. 
  • Brush with egg wash and sprinkle with grated cheese.
  • Place in the oven and bake until the bulemas are a golden brown, about 15 minutes.

Notes

  • While fresh spinach is preferable, frozen spinach can be substituted. Ensure that it is defrosted and all liquid squeezed out.
  • Freeze cooled bulemas in a tightly sealed container or freezer bag. To reheat, preheat oven to 350°F, place frozen bulemas on a parchment-lined baking sheet and bake for 10-15 minutes.