\"Happy veggie" spinaches

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   For all veggie lovers: Knead the Pieteig. For the filling, wash baby leaf spinach and pat dry. Peel and halve the onions and cut into fine strips. Peel and finely chop the garlic clove.

2. 2

   Heat 1 tablespoon of oil in a large pot. Fry the onions and garlic with sugar for about 2 minutes while stirring. Deglaze with the balsamic vinegar. Add the spinach and let it collapse (takes only 2-3 minutes).

3. 3

   Take the pot off the stove.

4. 4

   Grate the Parmesan finely. Mix the ricotta, egg and parmesan in a large bowl. Add the spinach and onion mixture and mix well. Season to taste with salt and pepper.

5. 5

   Knead the dough again with your hands until smooth. Then roll out on a floured work surface with a cake roll 3-4 mm thin. Cut out a total of 12 circles (each approx. 12 cm Ø) from the dough.

6. 6

   Mother's trick: Draw a template on a piece of baking paper with a compass, cut it out, place it on the dough and cut along the template with a kitchen knife. Press circles of dough into the recesses of the muffin tray so that the dough protrudes slightly, knead the rest of the dough, roll it out and cut out 12 smaller circles (approx. 10 cm Ø each).

7. 7

   Fill the hollows with meat, spread 1-2 teaspoons of BBQ sauce on top. Brush over protruding edges of the dough with the egg milk. Place the smaller circles of dough on top as a lid and press down lightly. Spread the lid with the rest of the egg milk.

8. 8

   Bake pies in a hot oven for about 15 minutes. Take out. Carefully remove the pies from the edge with a small kitchen knife. Paint small smileys on the lid with balsamic cream if necessary. Done! Enjoy your meal!.