Dumplings – Spinach – Casserole
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g spinach leaves (frozen)
- 200 ml milk
- 2 tablespoon cream cheese
- 1 tablespoon sauce thickener, lighter
- 1 pack dough (dumpling dough, cooling shelf)
- 1 clove garlic, finely chopped
- 1 medium onion (s), finely diced
- 1 tablespoon oil
- Fat for the shape
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Thaw the spinach leaves. Season with salt and pepper vigorously.
- Heat the oil in a pan, then add the onion and sweat. Then add the clove of garlic. Now add the milk and bring to the boil, then add the processed cheese and stir until smooth. Add the sauce thickener and cook for about 1 minute.
- Form approx. 6 mini dumplings out of the dumpling dough (half a package is usually enough for me for this recipe, I keep the rest) - my dumplings usually have a diameter of approx. 4 to 5 cm. Then put these in a greased baking dish and spread the spinach leaves around the dumplings. Then pour the cheese sauce over it
- Bake in a preheated oven at 200 ° C top / bottom heat (convection: 175 ° C) for about 30 minutes.
- Tips: If you want, you can add a little grated cheese on top. You can of course also make the dumpling dough yourself.
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