Greek Salad Ravioli

Make this ahead…make a large batch, freeze them, then drop them into simmering water for dinner anytime in 5 – 10 minutes! Ingredients
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

Directions
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 five 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, and serve with sauce of choice.
5. 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.
Recipe Note
Editor’s Note: Wonton wrappers may be substituted for pot sticker or gyoza wrappers. Stack two or three wonton wrappers on a work surface; cut into circles with a 3-1/2-in. biscuit or round cookie cutter. Fill and wrap as directed.
Nutritional Facts
1 ravioli: 47 calories, 1g fat (1g saturated fat), 4mg cholesterol, 74mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 2g protein.