Spinach Dumplings

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

These make a lovely vegetarian main course or a delicious starter. I also use them as a garnish for stews and soups. They can be served in many combinations: with a spicy Tomato or Red Pepper Coulis, fresh herb butter or just plain melted butter – delicious!


  • 1 onion, finely chopped
  • 100 g (4 oz) unsalted butter


Sweat the chopped onion in the butter for a few minutes until translucent, then allow to cool. Wash the spinach well to remove any grit, then shake off any excess water. Blanch the spinach in boiling salted water for about 30 seconds then refresh in iced water. Squeeze the spinach until all the liquid is removed then chop it finely. Mix together the spinach and onion, then fold in the soft chee