Maultaschen and spinach casserole

Ingredients for 4 servings:

• 1 pack of BÜRGER Maultaschen traditional Swabian (360 g each)
• 2 packs of frozen leaf spinach (500 g each)
• 1 ½ liters vegetable broth
• 500 g cherry tomatoes on the vine
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp oil
• 80 ml dry white wine
• 300 g whipped cream
• 2 m.-sized eggs
• salt and pepper
• Nutmeg, freshly grated
• 200g Gouda
• Pepper, coarse

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Juicy casserole with fruity cherry tomatoes.

1. Thaw the spinach. Place the spinach in a sieve and squeeze dry. Cook the Maultaschen in boiling broth according to the package instructions. Wash the tomato vines. Pick off all but one vine of tomatoes and halve them. Peel and dice the onion. Peel and chop the garlic. 2. Heat the oil in a saucepan. Sauté the garlic and onion. Add the spinach and sauté for about 2 minutes. Deglaze with the wine and cream, bring to a boil, and then simmer for about 2 minutes. Stir the halved tomatoes into the spinach. Whisk the eggs. Season with salt, pepper, and nutmeg, and stir into the spinach mixture. 3. Coarsely grate the cheese. Drain the Maultaschen and cut into thirds. Transfer the spinach mixture to a rectangular baking dish (approx. 20 x 30 cm). Arrange the Maultaschen on top and press down lightly. Sprinkle the cheese over the top. Bake in a preheated oven (electric oven: 200°C; fan oven: 175°C; gas: see manufacturer’s instructions) for approximately 25 minutes. After approximately 15 minutes of baking, add the remaining tomato vine to the casserole and bake. Remove the casserole from the oven and serve. Sprinkle with coarse pepper. Nutritional Information: Per serving: approximately 2220 kJ, 530 kcal (protein: 23 g, fat: 38 g, carbohydrates: 19 g).