Pasta & Pizza
Schlutzkrapfen with spinach and curd cheese
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Tender rye-wheat dough encases a filling of spinach, curd and mountain cheese. Browned butter and chives make the dumplings a hearty delight.
Timing
- For: 4 people
- Preparation: 60 min.
- Cooking time: 12 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 590 kcal
- Protein
- ≈ 21.8 g
- Carbohydrates
- ≈ 51.9 g
- Fat
- ≈ 30.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 200 g rye flour · ≈ 200 g · Assumed quantity / reference product
Roggen Mehl, Type 1150 (C223300) - 100 g wheat flour type 550 · ≈ 100 g · Assumed quantity / reference product
Weizen Mehl, Type 550 (C214200) - 2 eggs · ≈ 100 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 80-100 ml lukewarm water · ≈ 90 g · Assumed quantity / reference product
Trinkwasser (N110000) - 1 tbsp olive oil · ≈ 13.65 g · Assumed quantity / reference product
Olivenöl (Q120000) - 250 g leaf spinach · ≈ 250 g · Assumed quantity / reference product
Spinat roh (G211100) - 200 g curd or well-drained quark · ≈ 200 g · Assumed quantity / reference product
Speisequark Halbfettstufe, 20 % Fett i. Tr. (M713300) - 1 small onion · ≈ 70 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 1 tbsp butter · ≈ 15 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 50 g mountain cheese · ≈ 50 g · Assumed quantity / reference product
Bergkäse mind. 45 % Fett i. Tr. (M302600) - 70 g butter for serving · ≈ 70 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000)
Not included in the base calculation
- Salt, pepper, nutmeg and chives · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 200 g rye flour
- 100 g wheat flour type 550
- 2 eggs
- 80-100 ml lukewarm water
- 1 tbsp olive oil
- 250 g leaf spinach
- 200 g curd or well-drained quark
- 1 small onion
- 1 tbsp butter
- 50 g mountain cheese
- 70 g butter for serving
- Salt, pepper, nutmeg and chives
Instructions
- Knead both flours with eggs, oil, a pinch of salt and initially 80 ml of water to form a smooth dough; Let rest covered for 30 minutes.
- Finely dice the onion and sauté in 1 tablespoon of butter until translucent. Add spinach, let it wilt and squeeze out the liquid well; then chop finely.
- Mix spinach with curd and finely grated mountain cheese; season with salt, pepper and nutmeg.
- Roll out the dough thinly, cut out circles of about 8 cm, put a little filling on each, close them in a half-moon shape and press the edges carefully.
- Cook in portions in gently simmering salted water for 4-6 minutes until the pasta comes to the surface.
- Lightly brown the butter, cover the Schlutzkrapfen with it and serve with chives.
Tips
- The filling must be dry enough; Spinach that is too wet will open the dumplings when cooking.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
