1. In a bowl or a mixer, place the flour, salt, sugar, and vinegar, and mix them together.
2. Pour in the sunflower oil and 'rub' it in (ryziázoume). That is, rub with your palms until coarse crumbs form.
3. Add the water and knead until you have a soft dough. Cover and let the dough 'rest' for 30 minutes.
For the Filling:
1. In a frying pan, pour the olive oil, and when it heats up, sauté the onions. Add the greens and continue sautéing until the greens wilt.
2. Add the bulgur wheat, salt, pepper, and continue simmering until the bulgur is cooked. Remove from the heat and add the lemon juice. Stir and wait for it to cool down.
3. Take a small piece of dough, form it into a log, and cut small pieces of dough, depending on how big you want your pourekia to be.
4. Sprinkle your counter with a little flour and roll out the dough into small flatbreads (pitoules). Place about 1 level tablespoon of filling inside and close them up. Press the edges with a fork to seal them well. Repeat with the remaining ingredients.
5. Pour sunflower oil into a pan, enough to cover the pourekia halfway up, and when the oil is hot, fry the pourekia on both sides until golden brown. Remove them onto kitchen paper to drain the excess oil. Serve warm or once they have cooled down.
