Dumplings with spinach, sun-dried tomatoes and Grikios salad cheese


  • 500 g wheat flour
  • approx. 250 ml water
  • salt
  • oil
  • 1 bunch spinach
  • 100 g Grikios salad cheese
  • 2 cloves of garlic
  • 1 jar sun-dried tomatoes
  • pepper
  • 50 g butter
  • fresh basil
  • 100 g gorgonzola cheese


Put the sifted flour into a bowl, add water and salt. Knead the dough until it is flexible and no longer sticks to your hands. Add oil and keep kneading for a while. Set aside for 1/2h.

Fry the spinach in the butter with garlic and sun-dried tomatoes. Season with pepper and salt. Cool it down. Add the diced Grikios salad cheese.

Roll out the dough and cut out circles with a glass. Put the filling on the dough and form the dumplings.

Lower the dumplings in batches into the boiling salted water. After they slot to the top, keep them boiling for 3 minutes.

Melt the butter in a pan and add the chopped basil leaves with gorgonzola cheese. Season it with salt and pepper.

Serve the dumplings with a cheese-herb sauce.