Potato Feta Dumplings with Spinach Cream Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g douh (dumplin douh) from the coolin shelf
- 100 g sheep cheese
- Salt water
- 1 thick onion (s), red
- 10 g butter
- 100 ml vegetable stock
- 50 ml milk
- 1 cup cream cheese
- 150 g spinach (seasoned spinach, frozen), thawed
Print Recipe
Pin Recipe Instructions
- Cut the sheep`s cheese into 8 cubes, then form 8 dumplings from the dumpling and fill each with a cube of cheese. Seal the dumplings, put them in boiling salted water and let steep for 20-25 minutes.
- Prepare the sauce in the meantime. To do this, dice the onion and sweat it in butter, then add the broth and milk, stir in the cream cheese and let it boil briefly. Now add the spinach and simmer for 5 minutes over low heat.
- It is best to arrange the dumplings with the sauce in a deep plate. I usually make double the amount of sauce because it is also spooned like that.
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