- 10 ounces (about 12 cups) fresh baby spinach
- 1/2 cup finely chopped roasted sweet red peppers
- 1/2 cup pitted and finely chopped ripe olives
- 1/2 cup crumbled feta cheese
- 3 tablespoons snipped fresh dill
- 2 to 3 teaspoons dried oregano
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 96 pot sticker or gyoza wrappers
- Snipped fresh dill and sauce of choice, optional
- In a large skillet over medium heat, cook and stir spinach in batches until wilted, 3-4 minutes. Drain on paper towels. Combine with next five ingredients.
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly, until sauce thickens and coats a spoon, 2-3 minutes. Stir into spinach mixture.
- Place 1 tablespoon spinach mixture in center of a pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water, and place another wrapper on top. Press edges to seal. Repeat with remaining wrappers.
Fill a Dutch oven two-thirds full with water; bring to a boil. Reduce heat; drop ravioli in batches into simmering water until cooked through, 3-4 minutes. If desired, sprinkle with additional dill, and serve with sauce of choice.
- Freeze option: Cover and freeze uncooked ravioli on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook as directed, increasing time to 6 minutes. Yield: 4 dozen.
Reviews forGreek Salad Ravioli
"The taste of these was delicious! We served them drizzled lightly with olive oil and that worked well. Mine did have a minor problem with sticking in the pan a bit when I cooked them, and I didn't have enough filling for all 48 ravioli. In retrospect I may have gone with too generous of tablespoonfuls and I'll go for a more scant filling in the future."