South Tyrolean Schlutzkrapfen

Put the two types of flour on the surface form. Make an indentation in the center and pour in the eggs, the oil and the lukewarm water. Knead carefully to form a rather soft, uniform dough. Form a ball, cover and rest for an hour.

In the meantime, rinse the spinach and cook it in a little salted water until soft. Add the parsley and chop everything together very finely.

Brown the finely chopped onion in butter and add it to the spinach together with the curd cheese. Season with pepper, nutmeg, salt and grated Parmesan cheese and stir thoroughly. Cool.

Roll out the dough very thin and prepare it quickly so that it does not dry out. Cut out circles with a round cookie cutter or an inverted glass. Using a teaspoon, take small amounts of the filling and place in the center of each circle. Close in the shape of a half moon and press the edges well with your fingers.

Make plenty of salted water and make the Schlutzkrapfen in it for about 5 minutes, then drain well. Arrange on serving plate with melted butter and grated Parmesan cheese.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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