These ricotta and spinach panzerotti were very much enjoyed by us, a delicious variation of the classic Apulian panzerotti, obviously with leavened and fried dough.
However, nothing prevents you from baking them if you want a lighter treat. We filled them with ricotta and spinach, and they were a great success.
An appetizing starter or a unique dish full of flavor, these ricotta and spinach panzerotti can also be made the day before, keeping the filling in the refrigerator while the dough rises (the less yeast you use, the better).
Still on the topic of leavened doughs, I recommend checking out the recipe for making pizza tongues that you can also cook in the microwave, or the pizza dough with dry yeast, which you can also use to make panzerotti or calzones.
Below, I leave you other recipes for always tasty and different panzerotti, and then right after the photo, we will discover how to prepare the Ricotta and Spinach Panzerotti!!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 18 panzerotti
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Ricotta and Spinach Panzerotti
- 28 oz pizza dough
- 21 oz spinach (frozen or 3 lbs fresh)
- 18 oz ricotta
- 1 clove garlic
- 2 pinches salt
- 1 pinch nutmeg
Tools
- 1 Mixer
- 1 Pan
- 1 Frying pan
- 1 Slotted spoon
Preparation of Ricotta and Spinach Panzerotti
To prepare the ricotta and spinach panzerotti, prepare the dough for the leavened dough the night before, follow my recipe HERE for a long leavening or the dough you find by clicking in the ingredients, then the next day prepare the filling.
If using fresh spinach, wash them under cold running water and then remove excess water by letting them drain well.
Finely chop the garlic clove and sauté it in a pan with extra virgin olive oil.
Once browned, add the spinach and cook them, stirring often until they wilt.
Salt and season with a pinch of nutmeg, then transfer them to a cutting board and chop them very well.
Once chopped well, place them in a bowl, add the ricotta, and using a wooden spoon, incorporate the ricotta into the spinach to form a homogeneous mixture, season with a pinch of salt.
Take your leavened dough, divide it into balls, and roll out the balls trying to give them as round a shape as possible, about 6 inches in diameter.
Stuff each circle with 2 tablespoons of filling, moisten the edges with a little water, and seal well.
Once all the panzerotti are formed, fry them in plenty of hot oil until they are golden on all sides.
Drain them on kitchen paper to remove excess oil, enjoy them while still hot, and.. ENJOY YOUR MEAL
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Notes
You can keep the ricotta and spinach panzerotti in the fridge in an airtight container for 2 days.
You can freeze the ricotta and spinach panzerotti once cooked.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
