6 to 8
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.