Breads, Pizza & Panini

Baked Panzerotti With A Tomato And Spinach Filling

Panzerotti are delicious little savoury pastries popular throughout southern Italy. They get their name from the Neapolitan word ''panza'' which means tummy and refers to the gentle swelling of the pastry as it is cooked. Traditionally deep fried, this is a healthier alternative that can be baked in the oven.
Serves:
Preparation time: 45 mins (plus 50 mins rising time)
Cooking time: 50 mins

Ingredients:

For the dough:

  • 225g ‘00’ strong Italian flour or strong bread flour
  • ½ tsp salt
  • 7g dried yeast
  • 150ml tepid water
  • 2 tbsp Filippo Berio Classico Olive Oil

For the filling:

  • 2 tbsp Filippo Berio Classico Olive Oil
  • 150ml Cirio Tomato Passata or 200g Cirio Cherry Tomatoes
  • 2 red peppers
  • 1 garlic clove, peeled and crushed
  • 1 chilli, finely sliced
  • 1 tbsp capers
  • 10 black olives, roughly chopped (optional)
  • 200g baby spinach
  • 150g mozzarella cheese, torn into small pieces
  • 1 tbsp Filippo Berio Classico Olive Oil for Brushing

Method:

  1. Add the flour, salt and yeast to a large bowl. Make a well in the centre and add the water and 1 tbsp Filippo Berio Classico Olive Oil. Stir and then mix together to form a dough.
  2. Tip the dough out onto a lightly oiled surface and knead for 5-10 minutes, until the dough is springy. Place the dough back into a clean oiled bowl and cover. Leave to rise for 25 minutes.
  3. Meanwhile, to make the filling, heat the Filippo Berio Olive Oil in a large frying pan. Add the pepper, garlic and chilli and fry for 2-3 minutes. Then add the passata, capers and olives to the mixture and cook for 15 minutes. Quickly stir in the spinach and remove from the heat. Allow to cool.
  1. Pre-heat oven to 200ºC (fan assisted)/375ºF/Gas Mark 6.
  2. Divide the dough and roll out into four circles. Place each circle onto a large lightly floured baking tray.
  3. Divide the filling between each panzerotti and dot with mozzarella cheese. Fold the dough over the ingredients and seal by pinching the edges together. Brush each panzerotto with a little Filippo Berio Olive Oil and bake in the oven for 15-20 minutes or until golden.