Spinach and feta dumplings in lemon butter

dinner · ⏱ 30 min · 4 portions · 18.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/330/spinach-and-feta-dumplings-in-lemon-butter/