Recipes · Austrian · Pasta
Schlutzkrapfen (Tyrolean Spinach Half-Moons)
One serving has 659 kcal and 28 g protein, and at least a fifth of a woman's daily need of vitamin K (662%), manganese (134%), vitamin A (115%), folate (87%), selenium (69%) and phosphorus (68%). Ready in 70 minutes.
.JPG){kind=link}
- Preparation: 55 min
- Cooking: 15 min
- Makes: 1 serving (364 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 40 g Rye flour
- 40 g Flour, all-purpose
- 25 g Egg
- 20 g Water
- 3 g Vegetable oil
- 120 g Spinach, raw
- 50 g Quark (Topfen)
- 20 g Onion
- 2 g Garlic
- 20 g Butter, unsalted
- 20 g Parmesan cheese
- 0.1 g Nutmeg
- 0.1 g Black pepper
- 3 g Chives, fresh
- 1 g Salt
Method
- Mix the rye and wheat flours with half the salt, add the egg, oil and lukewarm water, and knead for 10 minutes into a firm, smooth dough. Wrap it and leave to rest for 30 minutes.
- Blanch the spinach in boiling water for 1 minute, cool it in cold water, squeeze it as dry as you can and chop it finely.
- Cook the finely chopped onion and garlic in a quarter of the butter for 4-5 minutes until soft. Mix them with the spinach, the quark, half the Parmesan, the nutmeg, the pepper and the rest of the salt.
- Roll the dough out very thinly, about 1 mm, and cut out rounds about 7 cm across.
- Put a heaped teaspoon of filling on each round, fold it into a half-moon and press the edges firmly together, pushing out any air.
- Cook in a large pot of gently boiling water for 4-5 minutes, until they rise and the edges are tender. Meanwhile melt the rest of the butter and cook it for 2-3 minutes until it smells nutty and turns light brown.
- Lift the Schlutzkrapfen out with a slotted spoon, pour the brown butter over them and scatter with the rest of the Parmesan and the chives.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 659 kcal | 31% |
| Carbohydrates | 70.3 g | |
| Water | 229 mL | |
| Fiber | 8.9 g | 30% |
| Protein | 28.4 g | 59% |
| Tryptophan | 0.37 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.3 g | |
| Leucine | 2.4 g | |
| Lysine | 1.8 g | |
| Methionine | 0.62 g | |
| Cystine | 0.28 g | |
| Phenylalanine | 1.4 g | |
| Tyrosine | 1.2 g | |
| Valine | 1.6 g | |
| Histidine | 0.76 g | |
| Fat | 30.3 g | |
| Monounsaturated | 8.3 g | |
| Polyunsaturated | 3.6 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.8 g | |
| Saturated | 15.4 g | |
| Trans-Fats | 0.03 g | |
| Cholesterol | 158 mg | |
| Calcium | 444 mg | 44% |
| Copper | 0.41 mg | 46% |
| Iron | 6.9 mg | 38% |
| Magnesium | 149 mg | 48% |
| Manganese | 2.4 mg | 134% |
| Phosphorus | 476 mg | 68% |
| Potassium | 1,020 mg | 22% |
| Selenium | 38.2 µg | 69% |
| Sodium | 916 mg | |
| Zinc | 3 mg | 37% |
| Thiamin (vitamin B1) | 0.57 mg | 52% |
| Riboflavin (vitamin B2) | 0.75 mg | 68% |
| Niacin (vitamin B3) | 4.1 mg | 29% |
| Pantothenic acid (vitamin B5) | 1.3 mg | 25% |
| Pyridoxine (vitamin B6) | 0.5 mg | 38% |
| Folate (vitamin B9) | 346 µg | 87% |
| Cobalamin (vitamin B12) | 0.71 µg | 30% |
| Choline | 123 mg | 29% |
| Vitamin A | 806 µg | 115% |
| Vitamin C | 37.6 mg | 50% |
| Vitamin D (D2 + D3) | 25.8 IU | 4% |
| Vitamin E | 4.2 mg | 28% |
| Vitamin K | 596 µg | 662% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.