Curd Cheese and Spinach Dumplings with Feta Cheese Filling

Heat butter, dissolve creamed spinach Zwutschgerl in it and put in a bowl. Wrap the curd in a cloth, squeeze well, stir into the spinach mixture with semolina, flour and yolks and let rest for about 12 minutes.For the filling, pit olives and cut into small pieces. Mash feta cheese with a fork, mix in olives and almonds. Season the mixture with pepper and rosemary and form into 12 equal-sized balls. Boil salted water.Divide curd dough into 12 equal portions, first flatten a little, then cover with filling and shape into smooth dumplings. Put dumplings into boiling water and simmer at low heat for about 12 minutes. Lift out dumplings, drain, roll in chopped almonds if desired and arrange on plates.

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