Swabian Maultaschen with spinach

Name: Swabian Maultaschen with spinach
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g + some flour; 7-10 Tbsp salt, pepper, nutmeg; 2 Eggs (Gr. M); 500 g fresh or 300 g frozen leaf spinach; 3 medium-sized onions; 4-5 Tbsp Butter; 2 tablespoons (30 g) Walnut kernels; 1-2 TABLESPOONS Breadcrumbs; 1 Protein; 4 medium-sized tomatoes

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g + some flour
7-10 Tbsp salt, pepper, nutmeg
2 Eggs (Gr. M)
500 g fresh or 300 g frozen leaf spinach
3 medium-sized onions
4-5 Tbsp Butter
2 tablespoons (30 g) Walnut kernels
1-2 TABLESPOONS Breadcrumbs
1 Protein
4 medium-sized tomatoes

Directions

1
Knead 250 g flour, 1/2 tsp salt, eggs and 3-4 tbsp water to a smooth dough. Let rest for about 30 minutes
2
Clean, wash and roughly cut the spinach (defrost the frozen spinach). Peel and chop the onions
3
Heat 2 tablespoons of butter in a saucepan. Fry 1/3 onions in it until translucent. Add spinach and let it collapse, season. Chop nuts and mix in. Stir in breadcrumbs
4
pasta dough on some flour to two thin plates
5
(à approx. 30 x 32 cm) unroll. Spread one with egg white. Spread 16-20 portions of spinach filling evenly on a pastry sheet. Cover with the second plate. Press the spaces between the plates well and roll out the Maultaschen
6
Cook in boiling salt water for 10-12 minutes. In the meantime clean, wash, seed and finely dice the tomatoes. Heat 2-3 tablespoons of butter. Steam the rest of the onions and tomatoes briefly. Serve everything