Spinach Dumplings – Magazine Test

A delicious mushroom dish for any occasion!

Spinach rinse, remove coarse stems. Briefly drop together in boiling hot salted water. Drain, squeeze out. Chop spinach on a board with a kitchen knife.

In a baking bowl, mix half the flour, eggs and crumbled feta cheese with pepper and garlic pressed through. Add the finely chopped spinach.

With your hands and the help of flour, form dumplings from one tablespoon each of the spinach-cheese mixture. The dumplings must be flour-dry all over.

Put the dumplings in a large saucepan with hot, not boiling, water and let them stand for 8 to 10 min. They are done when they rise to the surface.

Warm the ham cut into strips in butter, do not let it get hard. Serve with the parmesan over the dumplings form.

Kitchen tips Instead of fresh spinach, you can just as easily use frozen, chopped spinach leaves. Heat in a large frying pan to evaporate as much liquid as possible.

If you like it meatless: instead of sautéed ham, sage butter, made from fresh sage leaves if possible, goes just as well with the spinach dumplings.

The tender summer spinach (it is available only in autumn) is also suitable as a leaf salad, e.g. with sliced raw mushrooms or with oyster mushrooms.

As a side dish, spinach can also be served chilled, Italian style, in the summer. This requires sufficient olive oil, garlic and a paa

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