Fine Spinach Dumplings

Summary

Ingredients

• 250 g rolls, from the day before
• 150 ml milk
• 3 egg (s)
• 1 onion (s)
• 1 clove garlic
• 500 g fresh spinach or 300 frozen spinach
• 1 tablespoon Vegeta
• Parmesan, grated
• 20 g butter
• 3 tablespoon breadcrumbs
• 70 g sheep cheese, or feta
• salt and pepper
• nutmeg
• oregano

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Instructions

1. Finely dice the rolls. Mix the eggs with the milk well and pour over the bread cubes. Let stand for 5 minutes so that the rolls become soft.
2. In the meantime, wash the spinach and cook for about 5 minutes. Drain well and chop finely. Thaw frozen spinach. Finely chop the onion and garlic and sauté in the butter. Add the spinach. Then grate the sheep cheese. Add the spinach mixture to the soaked rolls, add the grated sheep or feta cheese, breadcrumbs, salt, pepper, oregano, nutmeg (grated) and Vegeta. Mix everything together well and form dumplings with damp hands. Let the dumplings stand in boiling salted water for about 8 minutes. Arrange the finished dumplings on a preheated serving plate, sprinkle with grated Parmesan cheese and pour melted butter on top.
3. Suitable as a warm starter or as a main course. The dumplings are also good to serve as a side dish or in a soup.