Spinach dumplings

500 g spinach 1-2 spring onions, finely chopped 1 small yellow onion, finely chopped 150 g feta cheese, crumbled 2 tbsp olive oil 1 egg 2-3 tbsp fresh dill, finely chopped 1 tsp cumin (optional) Salt Pepper 20 gyoza wrappers (dumpling wrappers)

Blanch the spinach in salted water for 1 minute, then transfer to cold water. Drain well and chop finely.

In a pan, heat some olive oil and sauté both onions until soft.

In a bowl, combine spinach, onions, crumbled feta, dill, egg, salt, pepper, and cumin (if using). Mix until smooth.

Place 1 tsp of filling in the center of each dumpling wrapper. Wet the edges, fold into a half-moon, and seal tightly.

Heat a bit of olive oil in a non-stick pan. Sear the dumplings for 2 minutes until the bottoms are golden.

Add ½ cup water to the pan, cover, and steam for 3–4 minutes. Once water evaporates, uncover and crisp up the bottom again.

Serve warm on their own or with yogurt.

Budget Recipes

Summer tomato fritters

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Spinach dumplings

Servings

Preperation

Ψήσιμο

Waiting

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