MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Borekas Stuffed with Cheese and Spinach
  Categories: Breads, Cheese, Jewish
       Yield: 12 servings
  
       2 c  Flour
       5 tb Oil
            Juice of 1 lemon
   1 3/4 c  Water
            Salt
       1 c  Margerine
            Cheese Stuffing:
       2    Potatos--boiled and peeled
       1    Egg
     1/2 lb Cheddar cheese
       1 tb Margerine
            SPINACH STUFFING:
       1 lb Spinach
       2    Cloves garlic
       2 tb Butter
            Lemon juice to taste
            Salt and pepper to taste
       1    Egg--beaten
       5 oz Sesame seeds
  
   Dough:
   
   Prepare dough by mixing flour, oil, lemon juice, water and salt.
   Sprinkle a handful of flour on a board and roll out the dough. Spread
   the margerine over the dough. Fold dough into thirds. Refrigerate for
   half hour, and then roll dough out again.  Fold in thirds and return
   to refrigerator. Repeat rolling, folding, and refigerating 1 more
   time, then roll dough out into a large thin rectangle.
   
   For cheese stuffing, mash the potatos and the egg. grated cheese and
   margerine.  Mix well. For Spinach Stuffing, cook the spinach in the
   water that clings to its leaves after washing, then drain and chop.
   Saute the garlic in the butter, then chop fine and add to spinach.
   Add lemon juice, salt and pepper and mix well.
   
   To ASSEMBLE:  Cut the dough into 3-inch sqaures. Place 1 tsp cheese or
     spinach stuffing (or 1/2 tsp of each) on each square, fold dou  spinach
  stuffing (or 1/2 tsp of each) on each square, fold dough in
   half to form a triangle, and pinch edges to seal well. Brush each
   filled square with the beaten egg and sprinkle with the sesame seeds.
   Bake in a preheated 350 F. (moderate) oven until
   golden--approximately 30 minutes. Makes 12 pastries.
  
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