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–+ servings
photo of spinach and feta pastries on a tray
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Spinach and Feta Pastries (Boyos de Spinaca y Cheso)

A recipe from the Sephardic tradition, boyos are flaky little pastries stuffed with spinach and briny feta cheese.
Prep Time30 minutes
Cook Time30 minutes
Resting Time1 hour
Course: Appetizer, Breakfast, Snack
Cuisine: Sephardic
Servings: 12 servings

Ingredients

For the pastry

  • 1 cup water
  • 1 tablespoon lemon juice or white vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 3 1/2 cups flour
  • 1/3 cup plain olive oil OR vegetable oil for baking

For the filling

  • 10 ounce pack frozen chopped spinach thawed and squeezed dry
  • 4 ounces feta cheese
  • 1/2 cup chopped fresh parsley
  • 2 cloves garlic finely minced
  • salt and pepper to taste
  • 2 ounces grated cheese for topping (I used emmental)

Instructions

Make the dough

  • Measure the flour and salt into your largest mixing bowl.
  • Make a well in the center and add the lemon juice, 1 tablespoon of olive oil and most of the water.
  • Mix the flour with the wet ingredients until a shaggy dough forms. Add small amounts of water as needed.
  • Lightly flour your work surface and turn out the dough. Knead for 10 minutes or so or until the dough is smooth and elastic.
  • Pour the remaining 1/3 cup of oil onto a rimmed baking sheet.
  • Divide the dough into 12 (or more) portions, form into balls and place on the baking sheet. Turn each ball in the oil to coat.
  • Cover and allow to rest at room temperature for at least an hour. (I came across another recipe that left them overnight)

Make the filling

  • Be sure the spinach is squeezed dry then take a pair of kitchen scissors and chop into very small pieces.
  • Add the chopped parsley and garlic.
  • Crumble the feta cheese on top and gently mix it all together.

Form and bake the pastries

  • Preheat the oven to 350°F/180°C and move the rack to the center of the oven.
  • After the dough has rested lightly flour your work surface and rolling pin. Roll into a thin circle about 6 inches across. Then gently lift the dough and stretch it with your fingers until it is as thin as you can make it without tearing.
  • Divide the filling into enough portions for each pastry. I use my fingers to divide it into quarters and then take roughly a third from each for the filling. It works out to between 1 and 2 tablespoons of filling each.
  • Arrange the filling near one edge of the circle and roll it up cigar style. Use some water to seal the edges of the pastry, then use your fingers to roll the cigar back and forth on the counter to elongate it slightly and further seal the dough.
    photo demonstrating where to place the filling to make spinach and feta pastries
  • Coil the dough into a spiral, using more water to seal the free end to the spiral. Flatten slightly and place it back on the baking sheet, again turning to coat with the oil
    photo demonstrating how to roll spinach and feta pastries into a coil before baking
  • Repeat for the remaining balls of dough. Top with the grated cheese.
    photo of spinach and feta pastries on a baking tray
  • Bake for 30 minutes or until the pastries are golden brown.
  • Allow to cool before serving.