Recipes

150 g finely chopped Black Forest ham

1 kg fresh spinach (alternatively frozen spinach)

1 small onion

100 g Parmesan cheese (finely grated)

salt, pepper, nutmeg

1 bunch of chives

For the dough:

350 g flour

100 g butter

1 tbsp oil

2 eggs

3 egg yolks

To make the filling, blanch the spinach, rinse in cold water, squeeze well and chop finely. Sauté the finely chopped onion in extra oil and butter until golden brown. Add the spinach and fry briefly. Leave to cool. Mix well with two egg yolks, finely diced Black Forest ham and 75 g Parmesan cheese. Season with salt, pepper and nutmeg. For the dough, mix the flour with the two eggs, add salt and knead with a little water until a firm mass is formed. Leave this dough to rest in the fridge for 1 hour. Then roll out thinly and brush with an egg yolk. Spread the filling in small portions about 5 cm apart on half of the dough. Fold over the other half of the dough and cut out small pastry pockets using a round cutter. Cook in salted water for approx. 5 minutes. Drain well, finish with legal Parmesan cheese and melted butter and garnish with chopped chives.