Grandma's Spar – Maultaschen

Ingredients for 6 servings:

• 500 g dough (pasta dough), bought or homemade, rolled out
• 5 rolls from the previous day (approx. 240 g)
• 300 ml milk, hot
• 200 g spinach (frozen), thawed or fresh, blanched
• 2 medium-sized onions, finely diced
• 2 tbsp parsley, chopped
• 1 tbsp butter
• 3 eggs (2 whole, 1 separated)
• 2 tsp marjoram
• salt and pepper
• nutmeg
• salt water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

vegetarian version of the Swabian kitchen classic

Cut the rolls into cubes or thin slices, add 1 teaspoon of salt, pour over hot milk, and let soak for about 10 minutes. Squeeze the thawed or blanched spinach well until dry. Sauté the diced onions in butter in a small pan. Add the spinach and parsley and sauté briefly. Add to the soaked rolls and let cool slightly. Add 2 whole eggs and 1 egg yolk and season generously with marjoram, salt, pepper, and nutmeg. Mix the mixture well. Divide the rolled out pasta dough in half. Brush both halves with beaten egg white. Spread the filling in heaps on one half of the dough. Cover with the second sheet of dough and press the pasta dough lightly between the filling. Cut the Maultaschen with a serrated pastry wheel. Press all edges firmly together with your fingers. Let the Maultaschen stand in hot, salted water for about 10-12 minutes, or until cooked through, rather than boiling. Remove from the cooking water and drain. Serve with roasted onions and potato salad. You can also sauté some finely diced mushrooms or garlic for the filling. This recipe originated with my grandmother and was used in times of need when meat was unavailable.