Maultaschen and spinach casserole

Maultaschen and spinach casserole

Ingredients for  8 portions

• 2 pack BÜRGER Maultaschen traditional Swabian 360 g
• 4 pack Leaf spinach, frozen at 500 g
• 3 liters vegetable broth
• 1,000g Cherry tomato(s) on the vine
• 2 onion(s)
• 2 Garlic cloves)
• 4 tbsp oil
• 160ml White wine, dry
• 600g whipped cream
• 4 m.-big egg(s)
• salt and pepper
• Nutmeg, grated
• 400g Gouda cheese
• pepper, coarse

Preparation

• Working time about 15 minutes
• Rest time about 1 hour
• Cooking/baking time approx. 30 minutes
• Total time about 1 hour 45 minutes

1. Defrost the spinach. Place the spinach in a sieve and squeeze. Prepare Maultaschen in boiling broth according to package instructions. Wash tomato stalks. Pluck the tomatoes - except for one panicle - and cut in half. Peel and dice the onion. Peel and chop the garlic.

2. Heat oil in a saucepan. Sauté garlic and onion in it. Add spinach and sauté for about 2 minutes. Deglaze with wine and cream, bring to the boil and then simmer for about 2 minutes. Fold the halved tomatoes into the spinach. Whisk eggs. Season with salt, pepper and nutmeg, fold into the spinach mixture.

3. Roughly grate the cheese. Drain and cut into thirds. Place the spinach mixture in a rectangular casserole dish (approx. 20 x 30 cm). Distribute the Maultaschen on top and press in slightly. Sprinkle cheese on top. Bake in the preheated oven (electric stove: 200 °C; circulating air: 175 °C; gas: see manufacturer) for approx. 25 minutes. After about 15 minutes of baking time, add the remaining tomato stalks to the casserole and bake. Take the casserole out of the oven and serve. Sprinkle with coarse pepper.

Nutritional information

Per portion approx. 2220 kJ, 530 kcal

E 23 g, F 38 g, KH 19 g