Maultaschen and Spinach Casserole

Summary

Ingredients

• 1 pack BÜRGER Maultaschen traditional Swabian à 360 g
• 2 packs spinach leaves, frozen 500 g each
• 1 ½ liter vegetable stock
• 500 g cherry tomato (s) on the panicle
• 1 onion (s)
• 1 clove garlic
• 2 tablespoons oil
• 80 ml white wine, drier
• 300 g whipped cream
• 2 medium egg (s)
• salt and pepper
• Nutmeg, grated
• 200 g Gouda
• Pepper, coarser

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Instructions

1. 1. Let the spinach thaw. Put the spinach in a sieve and squeeze out. Prepare dumplings in boiling broth according to the instructions on the packet. Wash tomato panicles. Tomatoes - except for one panicle - pluck and cut in half. Peel and dice the onion. Peel and chop the garlic.
2. 2. Heat the oil in a saucepan. Sauté the garlic and onion in it. Add the spinach and cook for about 2 minutes. Deglaze with wine and cream, bring to the boil and then simmer for about 2 minutes. Fold the halved tomatoes into the spinach. Whisk eggs. Season with salt, pepper and nutmeg and fold into the spinach mixture.
3. 3. Coarsely grate the cheese. Drain the Maultaschen and cut them into thirds. Put the spinach mixture in a rectangular baking dish (approx. 20 x 30 cm). Spread the dumplings on top and press them in gently. Scatter cheese on top. Bake in a preheated oven (electric stove: 200 ° C; convection: 175 ° C; gas: see manufacturer) for about 25 minutes. After about 15 minutes of baking time, place the remaining tomato panicles on the casserole and bake with them. Take the casserole out of the oven and serve. Sprinkle with coarse pepper.
4. Nutritional information
5. Per serving approx. 2220 kJ, 530 kcal
6. E 23 g, F 38 g, KH 19 g