Dumplings with Spinach
Cube the rolls. Place in a bowl and pour the warmed milk over them.
Rinse spinach and wilt with a little hot water. Squeeze excess water. Peel the onion and garlic, chop finely and saute in hot butter until translucent. Add spinach and saute another 3 minutes. Mix the eggs with salt and nutmeg. Combine with parsley and soaked bread. Add spinach, onion and garlic and process everything together to form a dough.
Divide dough into 2 portions. Form into thick rolls about 5 cm (approximately 2 inches) thick and the tie the ends with kitchen string. Simmer in a pan on low heat for about 30 minutes. Remove string, slice and serve.