№067Sephardic Traditions
Boyos de Pan
Traditional Turkish-Sephardic spinach and cheese pastry rolls made of paper-thin stretched dough coiled into neat spirals.
Ingredients
What you’ll need
- Dough
- 3 cups flour
- 1 tsp salt
- 1.25 cups warm water
- 1/4 cup oil
- Filling
- 2 cups fresh spinach (finely chopped)
- 1/2 cup feta cheese
- 1/4 cup grated parmesan
- 1 potato (boiled and mashed)
- salt and pepper
Method
How it comes together
- 1
Knead dough ingredients for 10 minutes. Divide into balls, oil, and let rest covered for 30 minutes.
- 2
Combine chopped spinach, feta, parmesan, mashed potato, salt, and pepper.
- 3
Stretch each dough ball paper-thin on an oiled surface. Place a line of filling along one edge and roll up like a cigar.
- 4
Coil the rolled cigar into a tight spiral shape. Place on a baking sheet and bake at 375°F (190°C) for 30 minutes until golden and crispy.
Accuracy note
The title is used differently across Ottoman-Sephardic communities. This version follows the documented Rhodes “cheese biscuit” preparation, not İzmir’s laminated boyoz pastry.
Chef’s note
Adding mashed potato to the spinach filling prevents the pastry from becoming soggy.
Keep exploring
More from Sephardic Traditions
№061Eggs poached in a reduced tomato-pepper sauce, deepened with harissa.
Shakshuka
№062Potato slices stuffed with spiced meat, fried, then braised in tomato.
Mafroum Stuffed Potatoes
№063Spinach cooked black into a concentrate, then stewed with beef and beans.
Pkaila Spinach & Beans
№064Firm fish steaks in a fiery red garlic-paprika sauce for the Sabbath.