Potato – Spinach – Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 small potato (s) (approx. 50 g)
- 1 teaspoon quark (low-fat quark, heaped )
- nutmeg
- 0.25 ¼ small onion (s) (approx. 10 g), chopped
- 65 g spinach (frozen)
- 1 teaspoon cream cheese
- 1 teaspoon cheese (Gouda)
- some water
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Grate the potatoes and mix with the low-fat quark. Salt and pepper the paste-like mass and season with nutmeg. Spread thinly on baking paper (just so that a closed, rectangular surface is created).
- Bake in the preheated oven at 220 ° C until the edges turn brown.
- Briefly fry the chopped onions in a little olive oil. Add the spinach and fry briefly. Deglaze with a little water so that the floor is covered with it. Simmer until the spinach is thawed. Then squeeze out the excess water in a sieve (delicious soup mixture). Season with salt and pepper and mix in the cream cheese.
- Spread the spinach mixture on the potato platter. Carefully remove from the baking paper with a pan lifter (it is a bit tricky) and roll up.
- Now sprinkle the roll with the Gouda cheese and put it in the oven again. Baked until the cheese has melted. Serve immediately.
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