Panzerotti agli spinaci
Panzerotti with spinach
Panzerotti with spinach, raisins and pine nuts is an alternative version of the savoury filled pastries that are so popular at stuzzicherie where people go for drinks and antipasti.
Panzerotti is a Puglian invention normally filled with tomato and mozzarella, but other fillings like spinach are popular as well. In this way a traditional side dish of spinach with raisins and pine nuts can be served as finger food snacks.
350 g puff pastry
100 g chopped spinach
1 tbsp raisins
1 tbsp pine nuts
1 clove of garlic
Olive oil, salt and pepper
Soak the raisins in hot water, drain and chop them finely along with garlic, anchovies and pine nuts.
Clean and chop the spinach and fry it in a little oil on a very hot saucepan for about one minute.
Mix the spinach with chopped raisins, pine nuts, garlic and anchovies.
Cut the puff pastry in circles with a round cutter, place a spoonful of the spinach mixture on each circle and seal the edges. The smaller you make the pastries the harder it becomes to keep them closed.
Brush the pastries with beaten egg and bake in the oven for 15 minutes at 180 C / 350 F.
Serve panzerotti with spinach as a snack along with some olives, salted almonds and marinated cheese.