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Dill dumplings with spinach and feta bechamel

Starters145 minutes6-12 people175 calories
1/52/53/54/55/5 (31 votes)
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By Irene Arcas

At home we prepare many empanadillas. It is a fabulous way to spend little things that are getting behind us or that people do not want but when you present it in the form of empanadillas or empanada, they fly off the table! There's nothing like cheating the staff, right? So for today we are going to prepare a delicious dumplings stuffed with feta cheese and spinach. They are delicious, because they come with a filling creamy bechamel what is ...

In addition, they are very simple to prepare, the only precaution you have to take is the resting time of both the filling and the dough, so if you are in a hurry it is not the best option. But a great idea is to leave the filling in advance overnight?

I hope you like them !! You can freeze them once removed from the oven and cooled, you can eat them hot or cold, you can make them with in advance and take them later ... they are so grateful ...

Giant spinach and feta dumplings

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Creamy dumplings made with dill dough and filled with feta cheese béchamel and spinach. Ideal as a starter or an aperitif.

  • Irene Arcas
  • Recipe type: incoming
  • Calories: 175
  • Rations: 6-12
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

Dough of the dumplings:

  • 270 g of wheat flour
  • 90 g olive oil
  • 90 g of white wine
  • ½ teaspoon salt
  • ½ teaspoon dill

Filling:

  • 400 g of feta cheese
  • 100 g spinach (fresh or frozen, weight already drained)
  • 50 butter g
  • 50 g flour
  • 500g milk
  • 2 eggs
  • 1 tablespoon chopped parsley (optional)
  • pepper to taste
  • A pinch of nutmeg

Preparation

  1. Put the flour, oil, wine, dill and salt in the glass. Program 20 seconds, speed 6.

  2. Roll into a ball and let it rest for 1 hour, in a plastic bag or wrapped in cling film. If the dough is too soft, you can add a little more flour until it takes on body but you have to be careful because if you add too much the dough it will be rubbery.

  3. We put the butter in the glass and heat 1 minute, temperature 120º, spoon speed. We add the flour and program 1 minute, temperature 100º, speed 1.

  4. Now add the milk, spinach, salt, pepper and nutmeg and program 6 minutes, temperature 90º, speed 4. We let the temperature drop to 60º.

  5. Add the crumbled feta cheese, parsley and eggs and beat 30 seconds, speed 2. We remove the mixture to a bowl and let it cool completely.

  6. Remove the dough from the fridge and remove the cling film. Sprinkle the work surface with flour and roll out the dough very thinly. The finer it is, the more crisp and rich they will be.

  7. Cut circles of the desired size and place a little filler on top of each circle. Moisten the edge of the dumpling and close. Seal the joint with your fingers tucking the edges inward.

  8. Place the dumplings on the tray lined with baking paper or similar. They do not have to be very far apart because they do not grow but they cannot touch each other either.

  9. Beat the egg and paint the dumplings evenly.

  10. Bake them for a 180º about 15 minutes until golden brown. Let them warm on a rack.

Notes

These quantities make about 12 small dumplings or 6 very large ones. [br]It is a good idea to prepare the filling in advance from one day to the next, so we will have advanced time and it will be perfect for filling. [br]We should not fill empanada, empanadilla or puff pastry dough with hot fillings because they would spoil the dough and we would not be able to shape them.

Adapt this recipe to your Thermomix model


Discover other recipes of: Aperitif, International kitchen, Healthy food, From 1 year to 3 years, Dough and Bread

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  1.   Maria V. said
    ago 7 years

    Do you cook spinach before?

    Reply to María V.
  2.   Silvia Ferreres-Baeza said
    ago 7 years

    Hello, these recipes for what thermomi it is. Tm5? Thanks

    Reply to Silvia Ferreres Baeza