A Recipe from "Miss Vareniki"

Ingredients for dough:

• premium wheat flour 570 g + for dusting
• dill juice 320 g (600–700 g dill)
• salt 1 tsp
• sugar 1 tbsp
• refined sunflower oil 2 tbsp
• starch 60 g

Ingredients for filling:

• freshly chopped spinach 900 g (or fresh 600 g)
• feta cheese 400 g
• peeled garlic 1 clove
• refined sunflower oil 80 ml
• pinch of salt

Preparation:

1. Make the dough as in the first recipe, but use dill juice instead of water.
2. For the filling, defrost frozen spinach, place in a colander, and squeeze dry (fresh spinach should be washed and sorted.)
3. Coarsely grate the feta cheese, and mash the garlic and butter in a blender until smooth. Add the cheese and butter-garlic mix to the spinach, add salt, and mix thoroughly.
4. Roll out the dough, cut into circles, lay out the filling on top, and mold into dumplings.
5. Boil in slightly salted water for 4–5 minutes.