Barbajuan

Ingredients

For the Dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup olive oil
1 large egg
Water (as needed)
For the Filling:
1 cup spinach, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup cooked ham, finely chopped
1/4 cup pine nuts, toasted
1/2 teaspoon nutmeg
Salt and pepper to taste
For Frying:
Vegetable oil

Instructions

Prepare the Dough

In a large bowl, mix the flour and salt. Create a well in the center and add the olive oil and egg. Gradually mix in the flour until a dough forms.

Knead the dough on a floured surface until smooth, about 5-7 minutes. If the dough is too dry, add a little water, one tablespoon at a time. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Filling

In a mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, cooked ham, toasted pine nuts, nutmeg, salt, and pepper. Mix well.

Assemble the Barbajuan

Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut the dough into squares or circles, about 3-4 inches in size.

Place a spoonful of filling in the center of each square or circle. Fold the dough over the filling to form a half-moon shape or a small pouch. Seal the edges by pressing with a fork or crimping with your fingers.

Fry the Barbajuan

Heat vegetable oil in a deep pan or fryer to 350°F (175°C).

Fry the barbajuan in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes per side, or until golden brown and crispy.