Spinach Turnovers

Pasticcini di Spinaci

Preparation info
  • Makes 32 to 36 kreplach, enough to serve

    6 to 8

    • Difficulty


    • 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.