Ingredients

• 2 lb shortcrust pastry dough
• 2 lb spinach
• ½ lb chickpeas
• 1 ½ lb sugar
• 1 ½ lb orange zests, candied
• ⅛ oz cinnamon
• ⅛ oz coriander seeds
• ⅛ oz nutmeg
• ⅛ oz anise
• ⅛ oz cloves

Preparation

45 minutes preparation + 10 minutes cooking

After soaking the chickpeas overnight, boil them as well as the spinach. Once cooked, drain chickpeas and drain and squeeze the spinach; chop finely adding the sugar and the chopped orange zest.

Leave the filling to rest for one day, then add the ground spices: roll out the short pastry in strips, not too thin, and place small dollops of filling on the strips leaving some space in between.

Fold the strips over and cut out the tortelli in a crescent shape using a cutting wheel; arrange the tortelli onto a baking sheet, buttered and dusted with flour, and bake at a medium temperature until golden.