As provided for filling butter, which is separated 1 tsp, sauté chopped onions and root soup with salt and 2-3 tbsp hot water. With the remainder of the fat was added the meat is fried for several minutes, then is nipped with a little water until soft. Add tomato puree, salt and pepper (if you use cream, she added, after filling is removed from the fire). Spinach stew with salt without the addition of water, and then ground with a meat grinder. Flour, eggs and spinach puree is kneaded dough forms into a ball and leave to rest in a cool 20-30 minutes, wrapped in oiled paper. Roll out a thin crust and cut into squares of side 5 cm. In a small saucepan of boiling salted water and separated butter cook dough squares one by one (to prevent sticking). Remove with latticed spoon, drain and arrange in rows in an oiled baking dish, and between each row put a little of the stuffing and gravy. The top row is flooded only with sauce and sprinkle with cheese. The sauce is prepared by flour fry until light yellow in the butter, diluted with cold milk and boil for 5-6 minutes with constant stirring. Season to taste with salt and nutmeg. Dish blot in a hot oven for 20 minutes. Serve with a salad of fresh vegetables.