Consum-Cassoni – Vegetable Bags

Rinse the chard or spinach, blanch in lightly salted water, drain, squeeze well and chop coarsely.

Melt the butter and olive oil in the frying pan, brown the onions in it until golden, add the garlic, let it color briefly, then add the spinach or the chard, stir heartily, season with pepper and season with salt. Add the raisins and remove the pan from the stove. Sift the flour into a wide bowl, sprinkle with a little salt, make a well in the middle, pour in the eggs and mix with a fork. Gradually add the milk so that the mixture does not stick to the sides of the bowl.

Then knead into a smooth dough and roll out on a floured surface with a floured pasta walker. using a glass, cut out dough discs about 10 cm in diameter, cover half with the spinach and half with the chard filling, leaving a border the width of a finger, fold the halves over each other and press the edges firmly with the back of a fork. Heat a cast-iron skillet and bake the patties in it on both sides, so that they have dark spots on the surface. Always adjust the heat repeatedly so they don’t burn.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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