Summary

Ingredients

• 3 packs dumplings, 6 pieces each, from the refrigerated shelf
• 500 g spinach, frozen
• 1 cup cream
• 1 cup crème fraîche
• 6 spring onions or 1 onion
• 1 clove garlic
• 1 packet Kat ham
• 150 g Emmentaler, rated
• 2 tomato (s)
• Seasoning (s) to taste

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Instructions

1. First, chop up all the ingredients. Cut the dumplings into sixths, all other ingredients (garlic, leek, tomatoes) cut as small as possible.
2. Thaw and heat the spinach in a large saucepan. As soon as it is liquid, add the cream, garlic and the ham and simmer briefly. Then add dumplings, creme fraîche, leek and tomatoes and fold in. You are welcome to season it as you like.
3. Now stir in about 50 g of cheese and let it melt briefly. Put the entire contents of the pot in a suitable baking dish and sprinkle with the remaining cheese. Like to season again.
4. Then put the casserole dish in the oven at 250 ° C (top / bottom heat) for about 25 minutes, or until the casserole has a nice golden yellow color.
5. Note: In this recipe picture I also used leftover pasta instead of the third pack of Maultaschen.