Ingredients:
- 1 bunch spinach
- 1/2 cup cottage cheese
- 2 large eggs
- 1/2 cup all purpose flour
- 1/2 cup parmesan cheese, grated salt, pepper, vetsin to taste
White Sauce:
- 2 tbsp. butter
- 2 tbsp. flour
- 1/2 cup water
- 1 cup evaporated milk
- 1/2 cup Parmesan cheese, grated
Procedures:
- Remove tough stems and discard.
- Wash spinach well.
- In saucepan, cook spinach with water clinging to leaves over high heat, stirring until just wilted.
- Drain.
- Squeeze dry, coarsely chop.
- Prepare dumplings, in a bowl, mix spinach, cottage cheese, eggs, parmesan cheese, flour and seasonings.
- With floured hands shape spinach mixture into 2" by 1" ovals. Meanwhile fill saucepot halfway with water.
- Heat to boiling over high heat.
- Reduce heat to medium.
- Add dumplings, half at a time.
- Cook dumplings in simmering water, gently stirring occasional, 3 to 5 minutes until they float to the top.
- With slotted spoon, transfer dumplings to pyrex dish. Preheat oven to 350 degrees.
White Sauce:
- In saucepan, melt butter over medium heat.
- Stir in 2 tbsp. flour, cook 1 minute.
- Gradually whisk in water and milk and cook, whisking constanly, until sauce boils and thickens slightly.
- Remove saucepan from heat, stir in 1/4 cup grated Parmesan cheese.
- Pour over dumplings in pyrex dish.
- Sprinkle the remaining Parmesan over top.
- Bake 15 to 20 minutes, unitl hot and bubbly.
