Baked Leaf Spinach

by Editorial Staff

Summary

Prep Time	3 mins
Cook Time	15 mins
Total Time	18 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

1 packet spinach leaves, frozen
12 small dumplings, (potato dumplings)
1 cup crème fraîche with herbs
2 packs mozzarella, OR:
1 bag cheese, grated, for gratinating
salt and pepper
Vegetable broth, instant

Instructions

Boil the spinach leaves, pour off the water (also squeeze the water out of the spinach leaves) and then mix with the crème fraîche mug. Finally, season with spices (e.g. salt, pepper or vegetable stock). Cook the potato dumplings as described and then chop them up in a baking dish.
3. Spread the spinach and cremè fraîche over the chopped potato dumplings.
4. Cut the mozzarella into thin slices and spread over the spinach leaves. (alternatively: grated cheese)
5. Bake the casserole in a preheated oven at 200 ° top and bottom heat until the cheese has melted (about 5-10 minutes).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.