Boyos Fila Dough

40 @ 2 oz 53 @ 1 1/2 oz

In small bowl

2 t dry yeast
1/2 T sugar
1/2 cup warm water to cover yeast — to activate cover with towel

In large mixing bowl

4 cups warm water
1/2 T salt
2 t oil (pour yeast mixture into lge bowl after it has activated)
7 1/2 C = 45 oz. all purpose flour
1 C oil (you will use 2/3 cup while balls are resting)

Make half of the above recipe when you have 1 bag of spinach (2 1/2).

Knead well dough should be soft and a little sticky.
Lightly oil bowl, put dough in bowl, turn over, cover with saran and
towel. Let rest for 30 minutes or double in size.

Make into balls. Size depending on how large you want to make boyos.

Put 1/4″ of oil in a baking pan. Roll balls and place in baking pan.
Let rest for approx. a minute, and turn over so that both sides are oiled
these should be left to rest for about 30 minutes.
By the time you make all the balls the resting period should be over.

2.5 lbs spinach(packaged washed 3 times) 40 oz i =2 oz 40 boyos
2 cups romano 5 oz per c 10 oz i
1 cup feta 5 oz per c 5 oz
1/4 C filler (either flour or dry potato flakes) 2 oz
1 t salt
1 t pepper (to taste-salt brings out flavor of cheese)1/4 cup flour
mix all ingredients together–mix occasionally because cheese settles to bottom

57 oz @ 3 oz each = 19
57 oz @ 2 1/2 oz each = 23
57 oz @ 2 oz each = 28

Flour mixture
2 parts flour (2 oz)
1 part cheese (1 oz)

Finger Boyos
Take balls and spread out with the ball of your hand.
You should have enough oil in the ball to spread out.
Spread out in a rectangle. Sprinkle a little of mixture on dough.
Put spinach at about 2″ from the end closes to you.
Roll once, fold in ends and roll to end. Make sure you roll it tight

Square boyos
Spread dough in square form, sprinkle a little flour mixture on dough,
put filling in center. Bring the four corners to the center.

Egging and cheesing:
Beat 1 egg with 1 t water, brush tops with egg and sprinkle cheese on top

Preheat oven to 450 degrees, bake for approx. 20 25 minutes.