Savory German Maultaschen

In a large skillet, heat the olive oil and sauté the chopped yellow onion until translucent. Remove from heat and let cool slightly.

In a large pot, boil the spinach for 2-3 minutes, then drain and run under cold water. Squeeze out the water and chop the spinach into small pieces.

In a large mixing bowl, combine the ground turkey, chopped spinach, eggs, chopped parsley, and sautéed onion. Season with salt, black pepper, and nutmeg. Mix everything together with your clean hands, and refrigerate until ready to use.

Roll out the store-bought pasta dough on a well-floured surface until about 1/8 inch thick, then cut the dough into 3-inch squares.

Place about a tablespoon of the turkey filling mixture at the center of each pasta square. Fold each square in half diagonally to form a triangle, pressing the edges firmly to seal.

Bring a large pot of salted water to a gentle simmer. Carefully drop the Maultaschen into the water and let them cook for about 12-15 minutes, or until they float to the surface. Use a slotted spoon to remove the Maultaschen from the pot.

For a broth version, divide the Maultaschen among serving bowls and pour hot vegetable or beef broth over them.

For a fried version, in a large skillet, melt the butter and gently fry the thinly sliced onion until golden brown. Remove the onion from the skillet, and fry the boiled Maultaschen on each side until lightly golden. Serve the Maultaschen topped with the caramelized onions.