Spinach dumplings with Parmesan

Ingredients for 2 servings:

• 250 g baguette(s) (wholemeal baguette or wholemeal bread)
• 200 ml milk
• 300 g spinach, frozen (thawed and drained)
• 1 shallot(s)
• 1 tbsp butter
• 1 egg(s)
• 1 handful of parsley, freshly chopped
• n. B. Wholemeal breadcrumbs
• 30 g butter, if you like (melted)
• 40 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

with lots of whole grain

Cut the baguette into pieces and soften in the milk. Let it soak for 20-30 minutes to allow the milk to penetrate the mixture. Peel the shallot and sauté in butter, add the spinach and sauté briefly, then mix with the parsley and egg. Thicken the bread mixture with breadcrumbs (I used about 80-100 g for 2 servings) and add it to the pan. It should form a nice mixture that holds together like a mince pies. Place in molds or dessert rings placed on a baking sheet and bake in an oven preheated to 200°C (400°F) for about 20-25 minutes (depending on the size). They’re done when they pass the skewer test. Remove from the molds and serve with grated Parmesan cheese. If desired, garnish with a little melted butter. Salad makes a great side dish.