Boyos de Pan, a sephardic traditions dish from Tétouan067

Sephardic Traditions

Boyos de Pan

Traditional Turkish-Sephardic spinach and cheese pastry rolls made of paper-thin stretched dough coiled into neat spirals.

45 minutesYield · 30 biscuitsRegion · Tétouan

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. 1

    Knead dough ingredients for 10 minutes. Divide into balls, oil, and let rest covered for 30 minutes.

  2. 2

    Combine chopped spinach, feta, parmesan, mashed potato, salt, and pepper.

  3. 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. 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.

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