INGREDIENTS
gr. 500 floury potatoes, 800 grams spinach, or chard or ribs, 150 g soft wheat flour, 3 spoons of extra olive oil, a clove of garlic, salt, 2 handfuls of flour for processing.
PROCEDURE
Boil the potatoes, unpeeled, in salted water for about 30 minutes. In the meantime, wash and dry the spinach, put it in a pan on the fire with the garlic clove and 2 tablespoons of oil for 10-15 minutes. Salt and cool. They must be dry, otherwise the preparation fails. Peel the potatoes and pass them through a potato masher, collecting them in a bowl, add a tablespoon of oil and flour, work the dough with your hands. Flour the work surface, roll out the dough with a rolling pin, one centimeter thick, and make discs - engraving with a glass -. Place a spoonful of cooked spinach in the center of each disc and close. You can bake them in the oven at 180 degrees for 20 minutes or in a non-stick pan, turning gently until they form a crispy golden brown.