Summary

Ingredients

• 500 g minced meat
• 2 onions)
• 3 clove (s) garlic
• 150 g creamed spinach
• 100 g peas, fresh or frozen
• 100 ml broth
• 500 ml bechamel sauce
• 200 g cheese, rated
• salt and pepper
• 300 g flour, possibly 350
• 5 egg yolks
• 2 tablespoons oil
• salt

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Instructions

1. Finely chop the onions and garlic and sauté with all the ingredients except the stock and bechamel sauce. Now add the stock and cook covered for about half an hour. Put aside and let it cool down.
2. Make a thin noodle plate from flour, egg yolk, oil and salt, then pre-cook it in full size for about 2 - 3 minutes in boiling salted water, rinse with cold water. Spread out smoothly on kitchen towels and pat dry.
3. Put the mince filling with grated cheese on top. Use the cloths to roll up the dough, which is then cut into 3 cm wide slices. Place flat in a buttered baking dish.
4. Place the bechamel sauce and grated cheese on top and bake in the preheated oven to 200 ° - 220 ° for about 15 - 20 minutes.