Potato and Spinach Bocconcini

mike sabella Recipe

By mike sabella msabella

Prep Time:
Cook Time:
Pan Fry

Growing up in a Sicilian family in San Francisco's North Beach was special. I spent every Sunday at my Nonna's with my family, 27 cousins, 4 aunts, 4 uncles, my Nonna and her mother Nonna-Wawa. Nonna would feed all 44 of us! I loved to help her roll the Bocconcini and watch her fry them in butter. They tasted great too!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Does it get any better than fried spinach and potatoes? Yum!!!


1 1/2 lb
spinach, fresh
3 medium
potatoes, russets
2 large
2 oz
shredded mozzarella cheese
1/2 tsp
kosher salt
1/2 tsp
1/4 c
all purpose flour
1 lb
butter, unsalted

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Potatoes
Regional Style: Italian

You May Also Like:



gloria gloria weighwatcher
Dec 23, 2014
This does sound very interesting - I'd love to try it baked in the mini muffin tin but how long would I cook it at 350-degrees? or higher? What could I do to give it that added bit of 'crunch' you get when frying them????? Thank you so much. I'd like to make these New Years Eve.
Shannon Deaton shannondtns
Dec 23, 2014
Hi, what is a food mill? I may have one around here from my grandmother or mom and don't even know it! lol
Becky Graves BeckyG1
Jan 13, 2014
Could these be baked instead of fried? We're trying to eat healthier, since my brother and his girlfrind have Both hadstents put in.
Greg Appel ElJefe
Jan 12, 2014
Great recipe. Made these earlier (among other things) for friends
while we watched the playoff games. The fact that there were none left
says it all.
Congrats on the blue ribbon
Nonna would be proud