Maultaschen with Spinach Filling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g flour
- 4 egg (s)
- 3 tablespoon oil
- 200 g spinach, thawed frozen spinach or freshly cleaned and blanched
- 1 onion (s)
- 100 g feta cheese
- 3 clove (s) garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the flour, eggs, 2 tablespoons of oil and a pinch of salt in a bowl. Knead everything into a smooth pasta dough. Wrap in cling film and let rest at room temperature until the filling is prepared.
- Peel and finely chop the onion and garlic. Heat the last tablespoon of oil and sauté both in it. Finely grate the feta cheese on a kitchen grater. Put the spinach in a bowl and mix in the fried garlic, onion and grated feta cheese. Season the mixture with salt and pepper.
- Take the dough out of the foil. Shape into thin plates with the help of a pasta machine (level 4 out of 7 possible) or roll out thinly with a rolling pin (about as thick as cookie dough to cut out). Cut out rectangles with a pastry cutter or knife. Spread the spinach filling over half of the pastry sheets, leaving a little edge. Fold the free halves together over the filling and press the edges firmly with your fingers.
- Place a saucepan with boiling water and add the dumplings in portions. They only need a few minutes to complete - then they swim on the surface of the water.
- A cheese sauce goes particularly well with it.
- Note: I`ve read in some recipes that Maultaschen should be left to dry for a while - possibly even overnight - before they are cooked. I have not had good experiences with it, the dough then became dry. It is best to set up the water before you start filling it and to put each bag directly into the water as soon as it is completely filled.
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