Dumplings with minced spinach-feta filling

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash, clean and drain the spinach thoroughly. Clean, wash and cut spring onions into rings. Peel onion and garlic, dice finely. Wash parsley, dab dry. Peel and chop the leaves. Heat 2 tablespoons of oil in a frying pan, fry the minced meat thoroughly while turning. Add onion and half of the garlic, fry briefly. Season with salt and pepper. Let cool off

2. 2

   Let the dough sheets rest at room temperature for about 10 minutes. Heat 2 tablespoons of oil, sauté spring onions and remaining garlic in it. Add the spinach, cover and let it collapse at a mild heat. Season with salt, pepper and nutmeg. Leave to cool. Whisk eggs and season with salt and pepper. Coarsely crumble the feta and mix in

3. 3

   Grease the fat pan of the oven with oil. Spread a lightly moistened tea towel on the work surface and place a dry one on top. Unroll the dough sheets and cover them again and again during the preparation so that the dough sheets do not dry out. Lay out the mould with 4 dough-sheets slightly overlapping, brushing each sheet with a little oil (from the 150 ml). Leave to rise slightly at the edge. Place another 4 dough-sheets on top and spread. Place 2 pastry sheets on the bottom of the mould and brush with a little oil. Sprinkle with breadcrumbs

4. 4

   Mix the mince with half of the egg-feta mixture and half parsley. Spinach may be drained, mix with the other half of the egg and parsley. Spread the mince mixture on one side of the mould, add the spinach mixture to the other half. Spread the rest of the pastry sheets on the filling, brushing each sheet with oil. Fold over any protruding pastry sheets and brush with the remaining oil. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes. Serve cut into pieces

Nutrition Facts

KCAL
640 kcal

CARBS
30 g

FATS
43 g

PROTEINS
31 g