Spinach Dumplings

Spinach clean, rinse accurately, collapse in a saucepan with the lid closed over medium heat, rinse and drain. Squeeze spinach accurately with hands, chop coarsely. Cut toast into small cubes. In a baking bowl, mix spinach and egg and season with salt, pepper and nutmeg (freshly grated). Add bread cubes, form 2-3 small dumplings per person with your hands.

Grease an ovenproof dish with oil, place the dumplings in it, add butter in flakes and garlic and bake in the heated oven on the 2nd rack from the bottom at 160 °C for 12-15 minutes. Finally, briefly place under the broiler and serve with lamb shoulder, for example.

Our tip: Use the young, tender spinach from the farmers’ market!

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