Spinach balls

Spinach balls are served as an appetizer or as a main course.


Range for 14-16 balls: 250 g of fresh spinach leaves 125 gricotta cheese 4 tbsp melted butter 4 tablespoons smooth flour 3 tablespoons grated Parmesan 3 tablespoons grated Parmesan cheese 2 tablespoons grated pecorino (sheep’s hard cheese) 2 tablespoons 2 tablespoons pine nuts 2 pcs yolks 1 pcs shallots 1 pcs of egg pinch of grated nutmeg ground pepper salt


1. Under cold running water, rinse the spinach leaves and let them drain, then tear or chop them finely and saute them with finely chopped shallots in butter, let the mixture cool slightly
2. Mix the eggs with the egg yolks, ricotta, both grated cheeses, season the cream with salt, pepper and a pinch of mace
3. Add the prepared spinach to the cream, mix everything thoroughly, finally stir in the sifted plain flour until a light dough is formed
4. First try to cook one dumpling; make a small ball out of the dough (either with wet palms or with two wet spoons), drop it into the boiling water, when it comes out, let it cook for 2 minutes, then take it out and test the consistency, it should be uncooked, soft and fluffy, if necessary, add a little more flour or ricotta to the dough
5. Divide all the cooked and drained dumplings into individual portions and sprinkle them on plates with dry-roasted pine nuts, garnish with shavings of Parmesan and drizzle with a spoonful of melted butter.


Pecorino – Italian sheep’s hard and rather salty cheese.