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Ricotta and Spinach Esfiha: Flavor and Nutrients in Every Bite

Name: Ricotta and Spinach Esfiha: Flavor and Nutrients in Every Bite
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: Dough: 3 cups of wheat flour 1 cup of warm water 10 g of biological yeast 2 tablespoons of oil 1 teaspoon of salt; Filling: 300 g mashed ricotta200 g cooked and chopped spinach1 small chopped onion2 tablespoons olive oilSalt and pepper to taste

Por

Master Receita Solta

Ricotta and Spinach Esfiha: Flavor and Nutrients in Every Bite

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories580 kcal

Resumo para quem tem pressa

"With soft fermented dough and a light ricotta filling seasoned with spinach sautéed in olive oil, this triangle-shaped closed esfiha brings nutritional balance and comforting texture. It is worth making at home for the freshness of the freshly baked dough and the mild flavor of the artisanal filling."

Ricotta and Spinach Esfiha: Flavor and Nutrients in Every Bite

O Que Você Precisa Saber

- A sova de 10 minutos é indispensável para desenvolver o glúten e deixar a massa elástica para moldar os triângulos - O espinafre cozido precisa ser bem espremido para eliminar todo o líquido antes de ser refogado com a cebola - O descanso de 10 minutos na forma antes de assar ajuda a massa a relaxar e evita que as bordas abram no forno

Ingredients

Main Course

Dough: 3 cups of wheat flour 1 cup of warm water 10 g of biological yeast 2 tablespoons of oil 1 teaspoon of salt
Filling: 300 g mashed ricotta200 g cooked and chopped spinach1 small chopped onion2 tablespoons olive oilSalt and pepper to taste

Instructions

Main Course

In a bowl, mix the flour, baking powder, salt, and oil. Add the warm water gradually until a homogeneous dough forms.

Knead the dough for about 10 minutes, cover with a cloth, and let it rest for 30 minutes.

While the dough rests, prepare the filling: heat the olive oil in a pan and sauté the onion until it becomes transparent.

Add the cooked and chopped spinach to the sauté and season with salt and pepper. Mix well and remove from heat.

Fold the mashed ricotta into the sautéed spinach and mix until a homogeneous mixture forms.

After resting, divide the dough into portions and roll each one into a circle shape.

Place a tablespoon of the filling in the center of each circle and close the edges, forming a triangle.

Place the sfihas on a greased baking sheet and let them rest for another 10 minutes.

Preheat the oven to 180°C and bake the esfihas for approximately 25 minutes or until they are golden brown.

Equipe sua Cozinha

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Chef Tips

- Aperte as três pontas do triângulo com firmeza umedecendo levemente as bordas com água para não vazar recheio - Utilize água morna entre 35°C e 40°C para ativar o fermento biológico sem desidratar ou queimar as leveduras - Pincele azeite ou gema batida na superfície antes de assar para conseguir um acabamento brilhante e bem dourado

Variations

- Salpique sementes de gergelim branco ou preto sobre as esfihas moldadas antes de levar para assar no forno - Adicione uma pitada de noz-moscada ralada na hora ao recheio de ricota para ressaltar as notas aromáticas do espinafre - Acrescente raspas de limão siciliano ao recheio para trazer frescor cítrico e equilibrar a textura da ricota

Substitutions

- A ricota fresca pode ser substituída por queijo minas frescal bem drenado ou queijo cottage consistente - O espinafre pode ser trocado por folhas de escarola refogadas ou acelga picada finamente no mesmo peso - O óleo vegetal da massa pode ser substituído por azeite de oliva para conferir aroma marcante à massa de pão

How to Store

Store the baked esfihas in an airtight container in the refrigerator for up to 3 days. To reheat while maintaining the softness of the dough, place in the oven at 180°C for about 8 minutes or use a skillet with a lid over low heat.

Can You Freeze It?

The sfihas can be frozen already baked and cold in a freezer bag for up to 60 days. To consume, remove directly from the freezer and heat in the preheated oven at 180°C for 12 to 15 minutes until heated through.

What to Serve With

Serve accompanied by lemon wedges to squeeze at the moment, dry curd, and a fresh tomato and cucumber salad. A hot black tea or whole grape juice complement the meal in a balanced way.

Frequently Asked Questions

Why did the esfihas open at the seams during baking in the oven?

This occurs when the edges contained oil residues from the filling or were not pressed firmly enough; seal the ends with water and press well.

How to prevent the ricotta filling from becoming excessively dry?

Do not overcook the spinach and keep the olive oil indicated in the sauté; the olive oil fat provides the necessary moisture for the mashed ricotta.

Can I make open esfihas with this same dough?

Yes, open the dough discs, make a slight edge with your fingertips, and place the filling in the center, baking at 200°C for 15 to 20 minutes.

What is the ideal water temperature for the dough?

The water should be warm to the touch, around 36°C; if it is too hot, it will kill the microorganisms of the biological yeast and the dough will not rise.