Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ricotta and Spinach Fagottini: The Rustic Treat from Catania That Wins Hearts
Discover the soft, savoury charm of Sicilian fagottini filled with ricotta and spinach—perfect for any gathering or cosy meal.
🛒 Ingredients
▸ For the dough
- ✓ 500g plain flour
- ✓ 500g semolina flour
- ✓ 700ml water
- ✓ 100g lard
- ✓ 50g caster sugar
- ✓ salt to taste
- ✓ half a sachet of dried yeast
▸ For the filling
- ✓ 300g cooked and well-drained spinach
- ✓ 200g sheep’s milk ricotta
- ✓ 100g grated Sicilian pecorino
- ✓ 2 eggs
▸ For the finishing touch
- ✓ 1 egg yolk
- ✓ 50ml milk
📊 Nutritional Information
Bring the authentic aromas of a Catania street food stall right to your kitchen with these ricotta and spinach fagottini. Tender, flavoursome, and utterly moreish, this traditional Sicilian savoury pastry wraps a creamy, tasty filling in a pillowy golden dough – ideal for a relaxed dinner or a Sicilian-style aperitif.
👨🍳 Preparation
- 1
Start by making the dough: sift the flours into a mound, make a well in the centre and sprinkle in the yeast, dissolving it with a little water.
- 2
Add the lard, sugar, salt and remaining water, then knead until the dough comes together in a smooth, even ball.
- 3
Leave the dough to rest for 10 minutes, then knead again for another 10 minutes until it’s smooth and elastic.
- 4
Cover with a tea towel and let it rise in a warm spot until doubled in size—about 2 hours.
- 5
Meanwhile, prepare the filling: cook the spinach, squeeze out all excess water, then mix with ricotta, eggs and pecorino until evenly combined.
- 6
Roll out the dough and cut into squares roughly 10cm each side.
- 7
Place a tablespoon of the filling in the centre of each square, then fold into little parcels and seal the edges well.
- 8
Arrange the fagottini on a baking tray lined with baking paper and brush the tops with the egg yolk and milk mixture.
- 9
Bake in a preheated oven at 200°C for 25-30 minutes, until golden and inviting.
- 10
Remove from the oven and let cool slightly before serving.
💡 Tips and Variations
For an extra hint of warmth, add a pinch of nutmeg to the filling. If you prefer a milder flavour, swap some of the sheep’s ricotta for cow’s milk ricotta.
📦 Storage
- • Keep the fagottini in the fridge for up to 2 days, covered with cling film.
- • Reheat them in the oven at 180°C for 10 minutes before serving.
- • They freeze well raw; you can cook them straight from the freezer—just add a few minutes to the baking time.
- • Avoid leaving them out at room temperature for more than 6 hours.
- • For an extra crisp finish, brush a little olive oil over them once baked.
🍷 Pairing
Enjoy these fagottini alongside a glass of Sicilian Sambuca Rosso Riserva—a rich, velvety wine that beautifully complements the ricotta and spinach flavours.
I warmly encourage you to give these ricotta and spinach fagottini a go at home—they’re really not as tricky as they seem and make for a wonderfully comforting treat. Perfect for sharing with loved ones over a casual supper or as a delightful starter at your next get-together. Do give them a try, and don’t forget to let me know how they turn out!
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