Sgonfiotti (Empanadas rellenas de queso y espinacas)

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Sgonfiotti (Empanadas rellenas de queso y espinacas). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Sgonfiotti (Empanadas rellenas de queso y espinacas) is 10 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sgonfiotti (Empanadas rellenas de queso y espinacas) estimated approx 2 horas.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Sgonfiotti (Empanadas rellenas de queso y espinacas) using 14 ingredients and 9 steps. Here is how you can achieve it.

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Italia

Ingredients and spices that need to be Get to make Sgonfiotti (Empanadas rellenas de queso y espinacas):

1. Para la masa
2. 500 g harina
3. 12 g levadura fresca
4. 175 ml leche
5. 1 pza huevo
6. 2 cdas aceite
7. 1 pizca azúcar
8. 1 pizca sal
9. Para el relleno
10. 300 g queso mozzarella
11. 250 g espinacas
12. 250 g tocino
13. cantidad suficiente Aceite para freír
14. al gusto Sal

Steps to make to make Sgonfiotti (Empanadas rellenas de queso y espinacas)

1. Tamizar la harina en una superficie limpia y hacer un espacio en el centro.
2. Entibiar la leche y mezclar con la levadura fresca y la pizca de azúcar. Añadir al centro del harina.
3. Añadir el huevo y una pizca de sal. Comenzar a mezclar.
4. Amasar hasta conseguir una masa homogénea. Tapar y dejar reposar durante una hora.
5. Cortar el queso mozzarella en cubos y reservar.
6. Blanquear las espinacas (pasar por agua hirviendo). Después saltear con el tocino cortado en cubos.
7. Estirar la masa y cortar círculos de aproximadamente 10 cm de diámetro.
8. Poner en el centro de cada círculo queso mozzarella en cubos y el relleno de tocino con espinacas. Cerrar con un poco de agua y aplastar las orillas con un tenedor.
9. Freír en aceite y servir.

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