Stuffed with spinach, garlic and bocconcini

2 teaspoons of extra virgin olive oil
100 g unsalted butter, cold
3 garlic cloves finely chopped
120g pkt of young spinach leaves
2 1/2 cups (375 g) self-raising flour
1 teaspoon baking powder
1 cup (250 ml) buttermilk
12 bocconcini, drained
1 egg, lightly beaten
Tomato sauce, for serving
Micro herbs, for serving
Heat the oil and 20 g of butter in a large skillet over medium heat. Add garlic and cook, stirring, 2 minutes or until aromatic. Add the spinach. Cover and cook, stirring occasionally, for 5 minutes or until spinach is tender. Transfer the mixture to a bowl. Let cool.

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