Sift flour with salt into a suitable bowl. Quickly add the water and knead into a smooth, soft dough. Form it into 12 balls, place them on a floured board and rest for 30 minutes with a wet dishcloth.
In the meantime, select the spinach, clean the leaves, rinse, drain and cut into thin strips. In a deep dish, finely mash the feta cheese with a fork. Rinse and shake dry the parsley, chop the leaves finely and mix into the cheese.
On a floured surface, roll out the dough balls into thin round sheets of 20-22 cm ø, carefully shake off excess flour. On each half of the sheet, place 1 tbsp. cheese and a heap of spinach.
Fold the other half over it. Press the edges firmly with a fork.
Heat 1-2 tbsp oil in a frying pan. Fry the pockets in portions on each side over medium heat for about 5 minutes until golden brown.
Tip. Brush dumplings with melted butter at the end.
If desired, add a pepperonci (finely chopped), or a tiny bit of pepper!
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?
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