CookEat Recipe
Spinach Crescioni with Sapa and Raisins
Thin fried half-moon pastries filled with spinach cooked with garlic and parsley, sweetened with grape-must syrup and raisins.
Method
Steps
Step 1
Gather the ingredients: 500 g fresh spinach, washed with water still clinging to the leaves; 1 tablespoon olive oil for the filling, plus half a teaspoon for the dough; 1 small garlic clove, finely chopped; 1 tablespoon chopped parsley; Salt and black pepper to taste; 1 tablespoon commercially prepared sapa, a grape-must syrup; 25 g raisins, seeds removed if present; 200 g plain flour, plus a little for rolling; About 100–110 ml water, added as needed; About 700 ml olive oil suitable for frying, or enough for the pan; only part is absorbed.
Step 2
Put the washed wet spinach in a covered pan without adding water. Cook over moderate heat for about 4–6 minutes until wilted, turning once or twice. Drain, cool enough to handle and squeeze very firmly. Chop coarsely.
Step 3
Warm the tablespoon of olive oil, gently cook the garlic and parsley for about 1 minute, then add the spinach, salt and pepper. Cook gently for about 3–5 minutes until the mixture is fairly dry. Mix in the sapa and deseeded raisins. Spread shallowly and cool promptly, refrigerating while the dough is made. Use ready-made food-grade sapa and follow its label for storage.
Step 4
Make the complete plain dough: mix the flour with a pinch of salt and half a teaspoon olive oil. Add water gradually, knead about 5–8 minutes to a smooth dough firm enough to roll thinly, then cover and rest for about 15 minutes.
Step 5
Roll to about 1–2 mm thick on a lightly floured board and cut discs about 8 cm across. Put a small spoonful of the cooled filling on one half of each, leaving a clean border. Fold in half into a crescent and press the edges firmly to seal, moistening lightly with water if needed.
Step 6
Heat the frying olive oil to about 170°C. Fry the sealed crescioni in small batches for about 3–4 minutes, turning, until golden and the dough is fully cooked. Drain and serve hot as a small savoury course.
Step 7
For the source paired substitute when both sapa and raisins are unavailable, omit both and use about 1 teaspoon sugar and 25 g dried currants in the filling. Cook, cool, fill and fry by the same method. These replacement quantities are estimates; do not add this pair on top of the main sapa and raisins.
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