Cottage cheese Khinkali with spinach

Wash your spinach, cut it in small pieces, throw in blender with some water and blend to receive a porridge consistency. Mix 600g flour, an egg and a teaspoon of salt in a bowl, slowly stir by the blended spinach and knead the dough until it's not sticking to the hands. Add some flour if needed, then round it up in a plastic wrap and keep it in a fridge.

Mix a cottage cheese with 100g softened butter, some salt and egg in a bowl and stir well – the Khinkali filling is ready. Place a pot half-full with water on a high fire, bring it to boil and add more salt.

Roll the dough on 1cm width, cut out round shapes and flatten thinly for about 3mm width or more.

Evenly allocate cottage cheese over the round shapes and wrap the dough up. Drop the prepared Khinkalis in the simmering water and take them out with a sieve in 7 to 10 minutes.

Spinach is rich with vitamins and minerals and its Vitamin K storage keeps your bones strong. Apart from the fact that the spinach dough has a beautiful bright color, it's also very healthy, which means you can cook them for your kids and they'll love it. Also, cottage cheese is a calcium-packed product.

Khinkali must be served hot, arguably with butter, sour cream or Matsoni.