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.