Fried spinach pastries
The tutres, as the Ladins call the fried spinach pastries, are savoury pies filled with spinach and curd cheese or with sauerkraut and baked in hot oil.
For our grandparents, the tutres were usually served on Saturday, mostly with barley soup.
Nowadays, you can taste this delicious specialty in farmhouse restaurants, in restaurants serving Ladin dishes and at the village festivals as "street food".
For the dough
200g of rye flour,
100g of white flour,
some lukewarm water,
30g of melted butter,
Ingredients for the filling
150g of cooked and minced spinach,
150g of ricotta cheese,
1/2 small onion,
salt, pepper, nutmeg, garlic
Melt the butter in a saucepan. Add the small chopped onion and fry over medium heat.
Add the boiled and chopped spinach. Season with salt and pepper (to your taste, you can add garlic and / or nutmeg). Allow to cool and add the ricotta cheese.
Mix carefully all ingredients and you will obtain a farely elastic dough, let it sit (covered) for one hour. Form thin circles (15 cm) with the dough. Fill half of the circles with the filling. The other circles serve as a cover.
Push carefully with your fingers along the edges of the filled and covered turtres. Deep fry the turtres on both sides in abundant boiling oil.
Sauerkraut also tastes great as a filling.