Schlutzkrapfen

Put Type 1050 and Type 405 flours in a bowl, add egg, 1 tbsp oil and salt, and knead with lukewarm water as needed into a smooth, not too firm dough.

Cover the dough and let it rest for about 60 minutes.

Briefly sauté the cooked, puréed spinach in a little butter and season with salt, pepper and nutmeg.

Let the spinach cool, then mix it with quark to a creamy filling.

Roll out the dough in portions very thinly.

Cut out circles, place 1 teaspoon of filling in the center of each, fold over and press the edges firmly together.

Bring a large pot of salted water to a boil.

Put the Schlutzkrapfen into the simmering water and cook for about 5 minutes, until they rise to the surface.

Drain, place on plates, sprinkle with Parmesan and, if desired, serve with a little melted butter poured over.