Potato and Spinach Bocconcini

mike sabella


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

Does it get any better than fried spinach and potatoes? Yum!!! The Test Kitchen


★★★★★ 8 votes

1 Hr
10 Min
Pan Fry


  • 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

How to Make Potato and Spinach Bocconcini

About Potato and Spinach Bocconcini

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

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