"Bon Bon di spinaci e ricotta"

Preheat the oven.

In a bowl, mix the cooked spinach, ricotta, chopped sun-dried tomatoes, egg yolk, grated lemon zest, parmesan, salt, and pepper until well combined.

Form the mixture into small balls (polpettine).

Roll each ball in a mixture of corn breadcrumbs and sesame seeds for coating.

Place the coated balls on a baking tray and bake until golden brown.

Spice Level:

Dietary