Spinach and Paneer Rivoli: Savory Italian-Inspired Breakfast
1 hour 15 minutes
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About Spinach and Paneer Rivoli: Savory Italian-Inspired Breakfast
Start your day with a delicious and nutritious twist on Italian breakfast classics! These Spinach and Paneer Rivoli are savory pockets of goodness, combining the earthy flavors of spinach with the creamy richness of paneer (Indian cottage cheese) in a simple whole wheat and semolina dough.Each bite offers a delightful contrast of textures – soft, pillowy dough envelopes a flavorful filling of sautéed vegetables and spices. This recipe is perfect for a healthy and satisfying breakfast or brunch, easily adaptable to your dietary needs.Whether you enjoy them on their own or with a side of tomato cream sauce (included!), these Spinach and Paneer Rivoli are a unique and impressive way to incorporate greens into your morning routine. Get ready for a vibrant and flavorful start to your day!
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Recipe Time & More
Prep50 minutes
Cook25 minutes
Total1 hour 15 minutes
Ingredients
For the Rivoli Dough
- 1 cup Whole Wheat Flour whole
- 2 tbsp Semolina suji, or rava rava
- 250 gm Spinach fresh
- 1.5 tsp Salt or to taste
- 1 tbsp Olive Oil
For the Filling
- 2 tbsp Bell Peppers finely chopped
- 2 tbsp Cabbage finely chopped
- 1 small Onion finely chopped
- 100 gm Cottage Cheese indian cottage cheese, grated
- 1.5 tsp Salt or to taste
- 1 tbsp Olive Oil
- 1/4 tsp Pepper black, ground
- 1/4 tsp Oregano dried flakes
- 1/2 tsp Pepper Flakes or to taste, red
Instructions
Prepare the Spinach Puree
- Blanch the spinach in boiling water with a pinch of salt for 1 minute. Cool completely and then puree until smooth.
Make the Dough
- In a large bowl, combine whole wheat flour, semolina, spinach puree, 1.5 tsp salt, and 1 tbsp olive oil. Mix well to form a soft dough. Cover and let rest for 30 minutes.
Prepare the Filling
- Heat 1 tbsp olive oil in a pan. Add finely chopped onion and sauté for 1 minute. Add bell pepper and cabbage; cook for 2 minutes until slightly softened but still crunchy. Stir in salt, black pepper, oregano, and red pepper flakes. Remove from heat and stir in grated paneer.
Assemble the Rivoli
- Divide the dough into equal portions. Roll each portion into a thin circle using a rolling pin. Use a cookie cutter or a knife to cut out circles.
- Spoon a portion of the filling onto one half of each circle. Fold the other half over the filling to form a half-moon shape. Seal the edges with a fork.
Steam the Rivoli
- Steam the rivoli for 5-7 minutes, or until cooked through.
Make the Tomato Cream Sauce (Optional)
- Grind the tomatoes into a puree. Heat 1 tbsp olive oil in a pan. Add minced garlic and cook for 1 minute. Add tomato puree, salt, sugar, and red pepper flakes. Cook for 2 minutes. Stir in the cream and remove from heat.
Serve
- Serve the steamed rivoli hot, with or without the tomato cream sauce.
Recipe Notes
Expert Tips for Perfect Spinach and Paneer Rivoli
- For a richer flavor, use a combination of fresh and frozen spinach.
- If your dough is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
- Don't overcook the filling; slightly crunchy vegetables add a nice texture contrast.
- Feel free to experiment with different herbs and spices in the filling to personalize the flavor profile. Consider adding fresh basil or mint.
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Recipe Nutrition
Calories: 273kcalCarbohydrates: 33gProtein: 9gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 2565mgFiber: 3gSugar: 3g
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Such a flavorful dish! Can’t wait to taste it.
I’m excited to make this at home!
Looks so delectable! Thanks for posting.