For the filled dumplings, first prepare the fillings.
For the spinach filling, clean the spinach, rinse, spin dry and chop finely. Chop the onions just as finely. Mix all ingredients to make a loose, moist, but not too wet filling.
For the lamb filling, finely chop the onion and lamb. Sauté both in clarified butter. Remove and let cool. Mix with remaining ingredients and season to taste.
For the cheese filling, mash the feta cheese with a fork, whisk the egg yolks and mix with the cheese. Knead together with flat-leaf parsley and season.
Cut the finished dough into pieces or cut out rounds. Using a spoon, place a small bit of filling in the center of each piece of dough and close the dumplings. Press the edges well together.
Fry the filled dumplings in enough oil.