The spinach and mozzarella panzerotti without yeast and cooked in a pan are a tasty and quick idea for dinner or a quick lunch. The dough is prepared in a jiffy, using just one bowl. Roll out. Fill and off to the pan. The filling? I had some cooked spinach and chose to use them with mozzarella, but you can fill them as you like: tomato and mozzarella, speck and zucchini, stracchino and sausage, cream cheese and cooked ham. Try these spinach and mozzarella panzerotti: you will find them delicious!
Don’t miss
- Difficulty: Easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/4 cups flour (I use spelt)
- 2/3 cup water (at room temperature)
- 1 tsp salt
- 2 tsp extra virgin olive oil
- 14 oz cooked spinach
- to taste mozzarella (drained)
Tools
- 1 Bowl
- 1 Rolling Pin
- 1 Kitchen Knife
- 1 Pan
- 1 Cutting Board
Steps
In a bowl, mix the flour with the water, salt, and oil. Knead and form a soft dough. Cover it and let it rest for 15 minutes. After the resting time, divide the dough into six portions of about 60 grams each. Roll out the balls with a rolling pin and fill with well-drained cooked spinach seasoned with a little oil and salt. Add the mozzarella cut into cubes and drained (or use pizza mozzarella or scamorza). Close the panzerotti, sealing the edges well and cook them in a pan with a drizzle of extra virgin olive oil for 6/8 minutes per side or until golden brown. Serve hot.
Notes
For this recipe, I followed the recipe for quick panzerotti without leavening and modified the filling.
