Recipes

1. Preheat oven to 350°F. Line a baking sheet with parchment or lightly oil it.
2. Make sure the spinach is completely squeezed dry. This is key so the large dumplings keep their shape.
3. In a large bowl whisk the eggs and melted butter.
4. Add the onion, Parmesan, feta, garlic, garlic salt, pepper, parsley and red pepper flakes (if using). Mix well.
5. Stir in the breadcrumbs until fully combined.
6. Add the spinach and mix until the dough holds together when pressed. If it feels too wet, add 2 to 4 tablespoons more crumbs.
7. Using an ice cream scoop, portion large dumplings onto the baking sheet. Lightly shape or press the tops so they stay round and stable.
8. Bake 22 to 28 minutes, until the bottoms are golden and the tops feel set.
9. Let them rest for 5 minutes before serving.

Notes & Tips

• For extra color and flavor:
  Lightly brush the tops with a bit of melted butter and sprinkle a little Parmesan before baking.
• If the mixture feels too soft:
  Add 2 to 4 tablespoons more breadcrumbs. The mix should be moist but hold its shape when scooped.
• Make ahead:
  • You can form the dumplings, place them on a tray, cover and refrigerate up to 24 hours before baking.
  • Or freeze them raw on a tray, then transfer them to a bag or container. Bake from frozen, adding a few minutes to the baking time.
• Reheating:
  Reheat in a 325°F oven or air fryer until warmed through. Avoid the microwave if you want to keep the edges a little crisp.
• Serving ideas:
  Great as a side with roasted chicken, turkey, pork or steak. You can also serve with a simple yogurt or sour cream herb sauce on the side.