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  Margarine
           CHEESE STUFFING:
      2    Potatos--boiled and peeled
      1    Egg
    1/2 lb Cheddar cheese
      1 tb Margarine
           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 margarine 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, egg, grated cheese
  and margarine. Mix well. For Spinach Stuffing, cook the spinach in
  the water that clings to its leaves 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
  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.