Boyos de Spinaca y Cheso

Last week on my recipe experiment day, I finally tried something I have been thinking about for years.  My mother, Nona always speaks of how her mother could open up the Masa, or dough for boyos until it was transparent and paper thin.  Once the dough was opened, she would add the filling, then roll it, coil it, sprinkle it with cheese, and bake it.

There is a Ladino web site called Savores de Siempre where I found a recipe for the masa.  It is very easy and to my surprise it is not yeast dough like the one Nona uses when she makes bulemas, which I have posted on this site previously.  No matter what you call them boyos, boyus, or boyuz they are delicious.  You can use other fillings if you like, on the Savores de Siempre site she calls for potato and cheese filling.  Thank you to Savores de Siempre for the wonderful Ladino and recipe!