Spinach Dumpling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the spinach dumplings cut the bread into small cubes. Warm the milk lukewarm and pour over the bread. Let it stand for 30 minutes. Put spinach and 75 ml water in a pot. Cover and cook for about 8 minutes, stirring from time to time. Let it cool down.

2. 2

   Peel onion and garlic and cut into fine cubes. Wash the oregano, dab dry, put something aside for garnishing. Chop the rest finely. Melt 25 g butter, fry onion and garlic in it, add chopped oregano, mix in and let cool. Remove the rind from the cheese. Cut half into small cubes. Grate the rest finely and put aside. Squeeze the spinach well, chop coarsely. Add spinach, onion mixture, cheese cubes, eggs and flour to the bread. Season with salt, pepper and nutmeg, knead well. If the mixture is too moist, knead in some more flour.

3. 3

   Grate the rest finely and put aside. Squeeze the spinach well, chop coarsely. Add spinach, onion mixture, cheese cubes, eggs and flour to the bread. Season with salt, pepper and nutmeg, knead well. If the mixture is too moist, knead in some more flour. Form 8 spinach dumplings from the mixture and cook in plenty of boiling salted water for 10-12 minutes. Lift out with a skimmer and drain. Coarsely chop the nuts. Melt 75 g butter in a pan and roast the nuts in it. Swivel spinach dumplings in the hot butter. Sprinkle with cheese set aside, garnish with oregano and serve immediately

4. 4

   Form 8 spinach dumplings from the mixture and cook in plenty of boiling salted water for 10-12 minutes. Lift out with a skimmer and drain. Coarsely chop the nuts. Melt 75 g butter in a pan and roast the nuts in it. Swivel spinach dumplings in the hot butter. Sprinkle with cheese set aside, garnish with oregano and serve immediately

Nutrition Facts

KCAL
680 kcal

CARBS
42 g

FATS
47 g

PROTEINS
23 g