Method

1. For the dough, place the yeast, sugar and 300 ml warm water in a bowl and whisk to dissolve the yeast. Sift the flour and salt together and place in an electric mixer fitted with the dough hook. Add the yeast mixture and knead on low speed for 10–15 minutes or until the dough is smooth and elastic.

2. Transfer the dough to a large bowl and cover with a tea towel. Place in a warm spot and leave for 2 hours or until doubled in size.

3. While the dough is resting, make the filling. Bring a medium saucepan of salted water to the boil and blanch the spinach for 30 seconds. Drain and refresh in iced water to chill completely, then remove the spinach and squeeze out as much water as you can. Chop the spinach and place in a bowl with the pear, mozzarella, gorgonzola and parsley. Season with salt and pepper and mix together well.

4. Roll out the dough on a floured workbench until it is about 2 mm thick. Using a 9 cm pastry cutter, cut the dough into about 30 circles.

5. Place a tablespoon of the filling on each circle of dough. Brush the edges with a little water, then fold each round in half to form a half-moon, pressing down the edges to seal.

6. Pour oil into a deep-fryer or large heavy-based saucepan until two-thirds full and heat to 180°C.

7. Working in small batches, carefully add the panzerotti to the oil and cook for 3–4 minutes or until golden, turning them halfway through to ensure they cook evenly. Remove and drain on paper towel. Season lightly with sea salt and serve hot.