(*) For 4 people as entrée, for 2 people as main course.
For the filling, rinse spinach, sort out and remove thick stems. Drop dripping wet into a hot pan, turning to collapse. Remove and drain in a colander.
Cut bacon into thin strips. Chop onion and spinach.
Steam everything in butter until soft. Add garlic and continue to sauté briefly. Remove from heat. Mix the rest of the ingredients. Season very spicy.
Cut pasta dough in half, roll out both halves exactly. Form filling in small heaps on pasta dough – should form 4 (entrée) or 8 (main course) Chraepfli per person. Brush dough with water. Place second dough on top. Press well around the filling. Cut out rounds of 6 cm ø.
Slowly melt butter in a small frying pan until hazelnut brown. Cook the Chraepfli in plenty of boiling salted water for 5 minutes until al dente. Lift out with a skimmer, arrange on warm plates. Drizzle with butter and sprinkle with cheese. Serve immediately.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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