MAKES 3 DOZEN
3 cups King Arthur™ Unbleached, All-Purpose Flour
2 eggs, lightly beaten
1/8 teaspoon sea salt
Milk as needed for the dough (4 to 5 tablespoons)
2 tablespoons Extra-Virgin Olive Oil or 4 tablespoons butter
1 small onion, diced
2 pounds spinach, cooked, squeezed dry and minced (about 2 cups)
3 ounces raisins, soaked in warm water, drained and minced (about 2/3 cup)
1/4 teaspoon fine sea salt
Grinding black pepper
4 to 6 cups vegetable oil
Combine the flour with the eggs and a pinch of salt. Make a dough that is soft but not sticking to your hands. Add a little milk if the dough seems dry. Cover the dough and allow it to rest for 30 minutes.
Meanwhile heat the butter or olive oil in a sauté pan and cook the onion until it is soft. Stir in the spinach and raisins and cook for 2 or 3 minutes. Season with salt and pepper and set aside.
Roll the dough out into a 26-inch diameter circle. Using a cookie cutter or inverted glass, cut 3-inch circles. Reroll the scraps to make additional circles. Place a small amount of the filling in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges with a fork.
Heat the oil in a deep fryer or heavy-duty pan until it registers 375F.
Fry the cases, a few at a time, until nicely browned.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"