Ingredients
Scale
For the filling:
- 2½ lb fresh baby spinach, finely chopped
- 1 cup crumbled feta cheese
- ½ cup finely grated Romano or Parmesan cheese
- 3 Tbsp all-purpose flour
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 cups all-purpose flour
For baking:
- 2 cups 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
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.
- Prep Time: 45 minutes + 1 hour for the dough to rise
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Sephardic