Name: Spinach Turnovers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 32 to 36 kreplach, enough to serve 6 to 8 as an appetizer
Cuisine: Italy
Ingredients: Freshly ground black pepper; ½ teaspoon grated lemon zest; 1 tablespoon sesame seeds; 2 tablespoons egg substitute or 1 egg white, lightly beaten with a fork; Spray oil; 36 (3-inch) Chinese ravioli wrappers or wonton wrappers, preferably round (thawed if frozen); Freshly grated nutmeg; ¼ cup egg substitute or 2 egg whites; ⅓ cup grated provolone cheese; 10 ounces fresh spinach or 1 (10-ounce) package frozen; Salt; ½ cup finely diced raw potato

Preparation info

Makes 32 to 36 kreplach, enough to serve
6 to 8

Difficulty
Medium
Ready in
30 min

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

Here’s the Italian version of kreplach, a pastry turnover stuffed with spinach and provolone cheese. Traditional pasticcini would be made with an oil- and butter-based dough. To slash the fat, I use wonton wrappers, as in the previous recipe for kreplach. If you’re used to the meat and cheese kreplach served in most Ashkenazi homes, these crisp spinach turnovers will come as a revelation.