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  Spanakopita Kreplach
 
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Submitted:
  2012-03-06
Prep Time:
  not specified
Yield:
  24 (servings)
Difficulty Level:
  Moderate
Category:
  Milchig (Dairy)
Meal:
  Lunch
  Dinner
Course:
  Side Dish
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Bake
Occasion:
  Purim
Main Ingredients:
  Cheese
  Garlic
  Puff Pastry
  Spinach
Source:
  Bitayavon Magazine
Bracha:
  Mezonos

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These Greek inspired kreplach are easy to prepare and are a great starter to any dairy meal. An alternative way to serve this: place filling in precooked pie crust, top with parmesan cheese and bake for 20 minutes.

Eating kreplach is a tradition held by many Jews around the holidays of Purim, Hoshana Raba and Erev Yom Kippur. Traditional kreplach are incredible. Similar to Japanese dumplings and Italian ravioli, kreplach are stuffed dough pockets which are usually simmered together with soup, but can be fried as well. We have switched things up a bit and are offering kreplach with various international flavors from savory to sweet to add culinary excitement to traditional kreplach. We have Middle Eastern, Greek and Indian inspired kreplach that are sure to excite your palate and more importantly they are really easy to prepare. You can bake or fry them, serve them as an appetizer or alongside your main course; the choice is yours.
 
Ingredients
10-ounces of frozen spinach defrosted and strained of excess water
2/3 cup of feta cheese
1 clove garlic, crushed
1 egg yolk
24 wonton wrappers
½ cup grated parmesan cheese

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