Dumplings with minced meat, spinach and feta cheese

Ingredients for 6 servings:

• 250 g flour
• 2 tbsp olive oil
• 2 packets of dry yeast
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 tsp garlic granules, of course fresh also works
• 1 tsp basil
• 1 tsp oregano
• 150 ml water
• 250 g minced meat, mixed or just beef
• 250 g spinach, finely chopped, fresh or frozen
• 1 pinch(s) sweet paprika powder
• 1 pinch(s) of paprika powder, hot
• 1 pinch(s) of cayenne pepper
• 1 pinch of salt
• 1 pinch(s) of turmeric
• 1 pinch of nutmeg
• 150 g cheese (herd’s cheese)

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Place flour, dry yeast, water, oil, and spices in a bowl and mix with the dough hook of a hand mixer until smooth. Knead the dough again by hand, if desired. Cover the dough and let it rise at room temperature for about 20 minutes. Preheat the oven to about 180°C (top/bottom heat). I have a gas stove and set it to 4-5 degrees. Thaw the frozen spinach. Trim and wash the fresh spinach. Fry the minced meat until crumbly. If you want to save calories, use a non-stick pan. Then add the spinach and fry briefly. If it seems too dry, add a little water. The feta cheese can be cut into small slices or pieces. Roll out the dough on a baking sheet lined with baking paper. Be careful not to make it too thin, as it is prone to tearing. It’s best to use a pizza cutter to cut it into six equal pieces. Then place a dollop of filling on each piece of dough until it’s evenly distributed. Spread the cheese on top, close the pastry parcels, and press them together firmly. Bake for about 30 minutes, until the dough is lightly browned.