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Spinach and ricotta parcels (Turtres)
Serves 4 Starters and mains
Ingredients
- 200g rye flour
- 100g plain flour
- 1 egg
- 30g butter, melted
- pinch of salt
For the filling
- 150g cooked and chopped spinach (or 150g mashed potatoes)
- 150g ricotta
- olive oil
- pinch of freshly ground nutmeg
- oil for deep-frying
Method
For the dough, mix all ingredients with some tepid water. Form into an elastic dough, cover with cling film and let it rest for one hour.
To prepare the filling, mix the spinach and ricotta with a splash of oil. Season with freshly ground salt and pepper and a pinch of nutmeg. Let everything cool.
Roll out the dough onto a floured board, cutting thin circles of about 12cm. Fill the circle of dough with the prepared filling and cover it with another circle, push carefully with your fingers along the edge.
Deep-fry the parcels on both sides in very hot oil. Drain on kitchen paper and serve warm.
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