John Myers
Vegetable Dumplings and Spinach Casserole
The perfect vegetable dumplings and spinach casserole recipe with a picture and simple step-by-step instructions.
- 500 g Frozen spinach leaves
- 360 g Vegetable dumplings
- 1 Onion
- 3 tbsp Rapeseed oil
- Chilli from the mill
- Freshly grated nutmeg
- Salt and pepper
- 1 tbsp Soft butter
- 150 g Finely grated mountain cheese
- 200 ml Whipped cream
- 0,5 tsp Dried oregano
- Cook the Maultaschen in boiling salted water according to the instructions on the packet. Peel the onion and cut into coarse strips, sauté in a pan in hot oil. Briefly sauté the spinach. Season with salt, chilli and nutmeg.
- Preheat the oven to 220 degrees. Drain the vegetable dumplings well, cut into pieces about 1-2cm wide. Grease a baking dish with butter. Spread half of the spinach in the baking dish and put the vegetable dumplings in with the cut surface facing up. Spread the remaining spinach around them. Finely grate the mountain cheese and sprinkle over it. Save some cheese to sprinkle on.
- Season the cream with salt, pepper, nutmeg and oregano and whip until half stiff. Spread over the cheese. Bake in the hot oven on the middle rack for about 15 minutes. Arrange the vegetable-dumpling-spinach casserole on plates and serve sprinkled with the remaining mountain cheese.
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