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Spinach and feta dumplings in lemon butter

Soft, golden dumplings with herby spinach and salty feta.
Tossed in tangy lemon brown-butter, they smell like comfort.
Crustless and tender, every bite is bright, rich, and satisfying.

dinner ⏱ 30 min 420 kcal / portion 18.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Spinach and feta dumplings in lemon butter
v3 · rb0e705f985 20260727Z1751 Lemon Feta Dumplings 🥟 4 pieces garlic 1 tbsp oregano 250 g frozen leaf spinach 80 g feta 2 tbsp plain flour 2 tbsp lemon juice ⏳ soak and smoosh sourdough in milk completely 🌀 stir in parmesan and beaten egg 🍳 cook onion, garlic, coriander, and oregano gently until softened 🍳 ⏱ 5-7 min cook spinach until wilted and most of the moisture has evaporated 🌀 mix cooled spinach mixture with bread mixture and stir in feta ⏳ ⏱ 1 h roll mixture into 12 balls and refrigerate uncovered 🌀 roll dumplings in plain flour to coat completely ⏱ 4-5 min make lemon butter by browning butter with garlic, lemon skin, and oregano 🍳 boil dumplings in lightly salted water until they float to the top 🍽 ⏱ 1-2 min transfer dumplings to lemon butter and baste 🍽 spoon over lemon juice and serve 🌀 sprinkle Urfa or Aleppo chilli flakes and season with fine sea salt and black pepper 125 g crustless sourdough 250 ml whole milk 25 g parmesan 1 piece egg 3 tbsp olive oil 180 g onion 20 g coriander 160 g unsalted butter 1 piece lemon urfa or aleppo chilli flakes to taste fine sea salt and black pepper to taste crustless sourdough, whole milk parmesan, egg olive oil, onion, coriander feta plain flour unsalted butter, lemon lemon juice urfa or aleppo chilli flakes, fine sea salt and black pepper
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Preparation steps

  1. soak and smoosh sourdough in milk completely
  2. stir in parmesan and beaten egg
  3. cook onion, garlic, coriander, and oregano gently until softened
  4. cook spinach until wilted and most of the moisture has evaporated for 5-7 min
  5. mix cooled spinach mixture with bread mixture and stir in feta
  6. roll mixture into 12 balls and refrigerate uncovered for 1 hour
  7. roll dumplings in plain flour to coat completely
  8. make lemon butter by browning butter with garlic, lemon skin, and oregano for 4-5 min
  9. boil dumplings in lightly salted water until they float to the top
  10. transfer dumplings to lemon butter and baste for 1-2 min
  11. spoon over lemon juice and serve
  12. sprinkle Urfa or Aleppo chilli flakes and season with fine sea salt and black pepper

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