TIME: 25 MIN.DIFFICULTY ': **
INGREDIENTS:
FOR THE DOUGH:
150 gr. ricotta
6 tablespoons milk
1 egg
6 tablespoons olive oil
1 teaspoon salt
350 gr. white flour
1 envelope of yeast
FOR THE FILLING:
100 gr. spring onions washed and hulled
300 gr. washed and trimmed fresh spinach (or frozen)
3 tablespoons olive oil
salt
pepper
nutmeg
75 gr. grated Parmesan cheese
1 egg
PREPARATION:
For the filling: Cut the onions into rings and chop the spinach. Saute in a little oil for about 10 minutes the onions and spinach.
Add salt, pepper, and add a sprinkling of nutmeg and leave to cool.
Finally add the grated Parmesan.
For the dough: mix well, in a large bowl, cottage cheese, milk, the 'egg, oil and salt.
United spoonfuls then add the sifted flour and baking powder sifted, incorporating everything with a fork.
Then work the dough quickly with your hands until it is well blended.
Roll out the dough with a rolling pin into a rectangular sheet (55 x 22 cm) and divide it into 10 squares of size 11 cm per side.
Brush the squares with the egg slightly beaten, distribuitevi the stuffing with spinach and fold them in a triangle.
Premetene the edges with the tines of a fork to seal them well.
A pleasure to fold them in a square, joining the corners in the center.
Arrange the dumplings on the plate of oven lined with baking paper and brush with beaten egg.
Bake for 20-25 minutes in the central part of the preheated oven (electric: 180-200 ° C, ventilated: 160-180 ° C, gas: 210-220 ° C)
Remove from the oven and serve
