Greek Salad Ravioli

• 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

1. 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 5 ingredients.
2. 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.
3. 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.
4. 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. Serve with sauce of choice.
5. Cover and freeze uncooked ravioli on waxed paper-lined
6. until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook as directed, increasing time to 6 minutes.

baby spinach, sweet red peppers, olives, feta cheese, dill, oregano, butter, allpurpose, milk, gyoza wrappers, dill

Taken from www.tasteofhome.com/recipes/greek-salad-ravioli/ (may not work)