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Spinach dumpling casserole

updated

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Ingredients for 2 servings:

  • 340 g leaf spinach, frozen
  • some salt and pepper
  • 200 ml milk
  • 200 g cream cheese spread
  • 1 tbsp roux, light
  • 1 pack of mini dumplings (potato dumplings)
  • 100 g bacon, diced
  • Fat for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Thaw the spinach leaves and season generously with salt and pepper. Bring the milk to a boil, add the processed cheese, and stir until smooth. Stir in the roux and simmer for about 1 minute. Combine the spinach, uncooked mini dumplings, and bacon in a greased baking dish and pour the cheese sauce over the top. Bake in a preheated oven at 200°C (top/bottom heat: 180°C) for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Fresh leaf spinach my way