Spinach dumplings in nut butter

Name: Spinach dumplings in nut butter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 ml Milk; 200 g White bread (previous day); 250 g Frozen leaf spinach; 1 medium onion; 1 Garlic clove; 3-4 Stem(s) Oregano; 2 tablespoons (25 g) + 75 g butter; 100 g Mountain cheese (piece); 2 Eggs (Gr. M); 4-7 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 4-5 tablespoons (50 g) Walnut kernels

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 ml Milk
200 g White bread (previous day)
250 g Frozen leaf spinach
1 medium onion
1 Garlic clove
3-4 Stem(s) Oregano
2 tablespoons (25 g) + 75 g butter
100 g Mountain cheese (piece)
2 Eggs (Gr. M)
4-7 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
4-5 tablespoons (50 g) Walnut kernels

Directions

1
Warm the milk lukewarm. Dice bread, pour milk over it and let it stand for about 30 minutes. Bring spinach and 5-6 tbsp. water to the boil. Cover and allow to defrost at low heat for about 10 minutes. Leave to cool.
2
Peel and finely dice the onion and garlic. Wash the oregano. Pluck the leaves and chop them. Heat 2 tablespoons of butter. Sauté onion and garlic. Add oregano. Cool everything down.
3
Finely dice half the cheese, grate the rest. Squeeze the spinach well and chop. Add spinach, onion mixture, cheese cubes, eggs and 4 tbsp. flour to the bread. Season with salt, pepper and nutmeg. Knead everything.
4
If the mixture is too moist, knead in some flour.
5
Form 8 dumplings from the mixture. Let them simmer in plenty of boiling salt water for about 10 minutes. Lift out and let drain. Chop nuts coarsely and roast them lightly in 75 g butter. Swivel the dumplings in the hot butter.
6
Sprinkle with grated cheese.