Spinach Gugls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g spinach leaves with Philadelphia, TK
- 80 g butter, soft
- 3 egg (s)
- 1 teaspoon, leveled salt
- 180 g flour
- 130 g milk, 1.5%
- 1 onion (s), red
- 1 clove garlic
- Black pepper from the mill
- Nutmeg, freshly grated, to taste
- Oil for the baking molds
Print Recipe
Pin Recipe Instructions
- Heat the spinach in a small saucepan on the lowest setting. Peel the onion and garlic, cut into thin slices and mix with the spinach. Season with pepper and nutmeg, turn off the heat.
- Mix the butter with the eggs in a larger mixing bowl. Add salt, flour and milk while stirring and then cover and leave the dough to soak for 15 minutes.
- Preheat the oven to 180 degrees circulating air.
- After the swelling time, mix the spinach into the batter. Brush small Gugl molds with a little oil and fill with the batter. Put the filled baking tins in the middle of the oven and bake for 20-25 minutes. (Wooden stick sample)
- Serve the gugls as hot as possible - this is how they taste best. Serve with a dip if you like.
- They are easy to freeze and can be easily reheated in the microwave.
- Makes 8 larger and 12 smaller gugls.
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