Spinach Napkin Dumplings

Ingredients

• 8 rolls (from yesterday)
• 0.5 l milk
• 1 kg spinach
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 4 eggs
• 2 tsp salt
• 3 tbsp chopped parsley
• 20 g butter (for the napkins)

Instructions

1. 1.

   Grate the rolls and cut them into slices, then dice into cubes. Place in a bowl and pour warmed milk over them.

2. 2.

   Wash, trim, and blanch the spinach in lightly boiling salted water until wilted; drain, rinse with cold water, and let it dry. Squeeze out excess moisture. Peel and finely chop the onion and garlic, then sauté in hot butter in a pot until translucent. Add the spinach and cook for about 3 minutes. Mix eggs with salt and nutmeg, combine with parsley, and fold into the soaked bread mixture along with the spinach.

3. 3.

   Divide the dough into two portions, place each on a buttered napkin, roll into approximately 5 cm diameter cylinders, tie the ends with kitchen twine. Simmer in a casserole dish over low heat for about 30 minutes. Slice into rounds before serving.