Schlutzkrapfen

For the dough

• 400 g rye flour
• 100 g wheat flour
• 1 egg
• Salt
• 3 tbsp oil and lukewarm water as needed

For the filling

• 100 g spinach
• 100 g quark
• A small onion
• Salt, pepper, nutmeg and chives
• 2 tbsp Parmesan
• 1 boiled potato

Filling

Sweat the finely chopped onion and mix well with cooked, puréed spinach, curd cheese, mashed potato, cheese, chives and seasonings.

Dough preparation

Knead flour, egg, salt, oil and water into a smooth dough, let it rest for 20 minutes, roll out thinly, cut out discs with a round cutter, put the filling on top, fold over and press together well. Simmer in salted water for a few minutes and serve with Parmesan, chives and browned butter.