Vegetarian Maultaschen

Ingredients for 4 servings:

• 200 g spinach, fresh or frozen, chopped
• 200 g breadcrumbs
• 1 egg(s)
• 200 g feta cheese
• 1 cup sour cream
• nutmeg
• salt and pepper
• 1 tbsp salad herbs, freeze-dried
• 500 g pasta dough

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 1 hour 7 minutes

with feta and spinach

Crumble the feta with a fork, mix with the egg, sour cream, spinach, and herbs. Finally, add the breadcrumbs, mix well, and season with salt, pepper, and nutmeg. Set the mixture aside for about 15 minutes, as the breadcrumbs will firm it up a bit. Meanwhile, spread out the pasta dough or, if homemade, roll it out very thinly and divide it into squares approximately 8 x 8 cm (using a knife, spatula, or rolling pin). Stir the filling mixture again vigorously, then place a heaped teaspoon onto each pasta square, roll the dough up once, and press the resulting two ends together. Using a slotted spoon, carefully lower the parcels into boiling salted water and cook for about 5-7 minutes. The parcels will rise to the surface when cooked through. Remove them with a slotted spoon and spread them out on a baking sheet to cool/dry. The finished parcels can now be heated in vegetable broth as a soup garnish; they also taste delicious pan-fried. They can also be frozen in portions. They can then easily be prepared directly from frozen. Simply add them to boiling vegetable broth, reduce the heat until the broth is just simmering, and let it simmer for about 10 minutes.