Knead the flour with the eggs, oil and salt to make an elastic pasta dough. Cover with plastic wrap and let rest.
For the filling, soak diced bread in cold water. Coarsely chop spinach. Squeeze out the buns. Mix with onion, spinach, liverwurst, parsley and egg. Season with nutmeg, salt, pepper and marjoram. Roll out the dough into sheets on a floured work surface, brush with egg and brush the filling lengthwise so that two-thirds of the sheet is covered lengthwise. Wrap like a snail and press tightly.
Divide into portion pieces with a wooden spoon handle and cut out with a pastry wheel.
Bring about 2 liters of salted water to a boil. Pour in the Maultaschen. Steep for 6-8 min.
These Maultaschen are delicious in a beef broth or with browned onions or fried with a Vogerlsalat.
Our tip: Use the young, tender spinach from the farmers’ market!