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Crocchè spinach baked





200 oz

Stale bread

50 oz

Mozzarella cheese

100 oz


2 unit


to taste


1 cup

Grated Parmesan cheese

2 spoons

Iodized salt

to taste

starters from Italy

Crocchè spinach baked

Crocchè spinach baked

vegetarian with gluten with eggs with lactose high in calcium high in potassium high in phosphorus

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Crocchè spinach baked

These croquettes spinach baked born from the desire to eat something tasty, because the urge to tease some crap is so great, but I have not let me groped. That's why I tried this recipe! They are great for people like me in weeks loves to eat healthy and not to exceed in calories. At the same time they are delicious and very versatile: they can be presented as an alternative aperitif or for those who follow a vegetarian lifestyle.

Crocchè spinach baked step 1

step 1

The first thing to do is soak stale bread, spinach and scongeliamo strizziamoli well, removing all the water vegetation. Add a pinch of salt, beaten egg and Parmesan.

Crocchè spinach baked step 2

step 2

Cut the mozzarella kept in the fridge to make it dry well into strips of 1 cm, we take part dimpasto, stendiamolo in the hands and we put inside the mozzarella stick.

Crocchè spinach baked step 3

step 3

Let's give them the shape of a croquettes, pass the egg, breadcrumbs, egg and finally again in the polenta flour.

Crocchè spinach baked step 4

step 4

After the double breading the crocchè lying on a baking sheet covered with parchment paper, add an extra virgin olive oil and bake at 200 ° C convection oven for about 15 minutes or until golden brown.

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