In a mixing bowl, combine the flour and salt. Create a well in the center and crack in the eggs. Using your hands, combine the flour and eggs until a dough forms.

Knead on a floured surface for about 10 minutes until smooth. Cover with a clean towel and let it rest for at least 30 minutes.

While the dough is resting, heat a skillet over medium heat. Add the chopped onions and sauté until soft and translucent.

Next, add the ground beef and cook until browned. Stir in the chopped spinach, nutmeg, and black pepper, cooking until the spinach wilts. Allow the filling to cool completely.

Divide the rested dough into two equal halves. On a floured surface, roll one half as thinly as possible (about 1/16 inch thick).

Cut the rolled dough into rectangles of about 4 inches by 3 inches. Place a tablespoon of filling in the center of each rectangle.

Moisten the edges with a bit of water, fold over to create a pocket, and press to seal.

In a large pot, bring salted water to a gentle boil. Carefully add the Maultaschen and cook for about 15-20 minutes, or until they float to the top and the dough is fully cooked through.

Remove with a slotted spoon, allowing excess water to drain. You can serve them with a light broth, or quickly sauté in butter for a crispy edge. Garnish with fresh herbs for a delightful finish.