Title: Bulemas (Spinach Rolls in Fillo)
Categories: Jewish Turkey Israel Appetizer Cheese
Yield: 1 Servings

1	lb	Spinach, well rinsed & drained
2		Eggs, beaten
1/4	lb	Feta cheese, grated or chopped fine
3/4	c	Kashkaval cheese, grated
20		Sheets fillo dough
		Corn oil
1		Egg yolk mixed w/
1	ts	Water

I have been unable to find origin of the title of this recipe "Bulemas." Like so many food names, it has been lost in the mists of time. One cook told me the shape was that of a rose but in my opinion it is more like that of a snail.

1. Cut spinach into thin slices & toss well to dry. Let spinach air-dry on a kitchen towel for abt 1/2 hour. Then mix w/ eggs & cheeses.

2. Cut fillo sheets into triangles, base of which should be 4 to 5 inches. Keep them well covered w/a damp cloth since fillo dries out quickly. Put 2 tb spinach/cheese filling on the bottom edge of triangle & spread it along length. Roll the fillo tightly away from you to point of triangle. Then turn the roll, which is abt 3/4 inch thick, around on itself in a circle like a snail, or a rose if you wish.

3. Put bulemas on an oiled baking sheet. Paint each roll's surface w/beaten egg/water mixture & sprinkle a few fragments of grated kashkaval cheeses on top of each snail/rose. Bake in preheated 350F oven for 1/2 hr.

Serve warm on Friday evenings for Sabbath w/hard-cooked eggs, also known as Huevos Haminados (see GREEK.001). Makes abt 20 bulemas.

Recipe: "Sephardic Cooking" by Copeland Mark 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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