Schlutzkrapfen

Recipe for 4 persons

Ingredients:

Pasta dough:

• 150 g rye flour
• 100 g wheat flour
• 1 egg
• 50-60 ml lukewarm water
• 1 TSP oil
• salt

Filling:

• 150 g cooked leaf spinach (about 300 g fresh spinach)
• 40 g onions, finely chopped
• ½ clove of garlic, finely chopped
• 1 TSP butter
• 100 g curd (quark)
• 1 TSP parmesan, grated
• 1 pinch of nutmeg, grated
• pepper, grated
• salt

For serving:

• parmesan cheese, grated
• butter, melted
• chives, finely chopped

Preparation:

Blend both types of flour, put on the table before you and make a hole in the centre. Mix the eggs with warm water and oil and add to the hole together with salt. Blend together until the dough is firm and smooth. Let the dough rest for about 30 minutes covered with a kitchen towel.

In the meantime, finely chop the cooked and well-squeezed spinach. Melt the butter in the pan and fry onions and garlic. Roast the spinach as well for a short time, then add curd and parmesan. Season with salt, pepper and nutmeg.

Roll out the dough thinly, cut out rounds (diameter of 7 cm). Place a bit of the filling to the centre, brush some water on the margins of the dough. Fold the round to a crescent and press the margins together with your fingers. Boil the Schlutzkrapfen in salt water for 3-4 minutes. Take them out and allow the water to drain. Put on a plate and serve with melted butter, grated parmesan and finely chopped chives.