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Spinach Dumplings

  • 29/11/2004
  • Moderate difficulty
  • 4
  • 45 min

The area of Tyrol, especially its southern part is exceptional historical, geographical, tourist and gastronomic heart of Europe. The region is partly Italian and it has the best specialities of the Italian and Austrian cuisines, which both surprise us with unexpected new tastes, harmony and modernity.


  • 250 g one-day-old bread rolls
  • 150 ml milk
  • 3 eggs
  • 1 tablespoon vegetable oil for frying
  • 1 onion, chopped
  • 1 garlic, chopped
  • 500 g fresh spinach /or/
  • 300 g frozen spinach
  • 20 g butter
  • 3 tablespoons bread crumbs
  • 70 g sheep cheese, grated
  • salt
  • pepper
  • nutmeg
  • oregano
  • 1 tablespoon Vegeta Gourmet Stock Powder


  1. 1.
    Cut the bread rolls into small cubes.
  2. 2.
    Combine milk and eggs, mix well and pour over the bread rolls. Leave for a while so the bread soaks in the liquid.
  3. 3.
    Boil the cleaned and washed spinach shortly, drain well and chop finely.
  4. 4.
    Fry the onion in oil for few minutes only, add garlic (until it reaches golden colour), and mix in the spinach.
  5. 5.
    To the bread mixture add the prepared spinach, cheese, bread crumbs, salt, pepper, oregano, nutmeg and Vegeta Gourmet Stock Powder.
  6. 6.
    Mix all the ingredients well, and with wet hands shape into balls.
  7. 7.
    Cook for about eight minutes in salted boiling water over a very low heat.
  8. 8.
    Remove the cooked dumplings from the water with a slotted spoon and place them on a preheated plate.


Sprinkle dumplings with cheese and melted butter. Serve as main course or hors d’oeuvres.


You can serve the dumplings with tomato sauce, with various meat dishes, in sauce or combined with various vegetables.

Little secret

When forming the balls, it is important to moisten the hands. This will enable easy handling of the ingredients as well as allow you to close the small air holes throughout the mixture.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 413 / 1.726 - -
Fat g 17,42 - -
Carbohydrates g 44,24 - -
Dietary fibre g 5,56 - -
Protein g 20,80 - -
Sodium g 5,97 0 0
Vitamin A μg 9.019,51 225 180
Vitamin D μg 46,19 23 23
Vitamin C mg 36,90 49 41
Niacin mg 8,18 58 41
Potassium mg 953,37 26 26
Calcium mg 466,04 47 47
Phosphorous mg 341,45 43 43

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)