Green dumplings with spinach and feta cheese

The dough for these dumplings is made with dill juice and turns a delicate green color. To prepare dill juice, a juicer is needed; if unavailable, herbs can be blended and then the juice squeezed through several layers of cheesecloth.

Sift flour and starch into a mound on a clean work surface, making a small well in the center. Add salt, sugar, and pour in water with oil into this well.

Carefully lift the flour from the edges to the center and knead a stiff dough. It should be kneaded for a long time, 10-12 minutes, until it turns into an elastic, not very sticky ball.

Cover the dough with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes. While the dough is resting, you can prepare the filling.

For the filling, place frozen spinach in a container to thaw, drain in a colander, and squeeze out excess water. If using fresh spinach, wash and sort it.

Grate the cheese on a coarse grater, blend the garlic with oil until smooth. Add the cheese and garlic-oil mixture to the spinach, season with salt, and mix thoroughly.

On a flour-dusted work surface, roll out the dough into a thin layer and cut out circles using a mold. Place filling in the center of each circle, pinch the edges, and shape into dumplings.

Boil the dumplings in slightly salted water for 4-5 minutes, remove with a slotted spoon, place on a plate and serve.