Potato and spinach rolls

Ingredients for 1 servings:

• 1 small potato(s) (approx. 50 g)
• 1 tsp quark (low-fat quark, heaped tsp)
• nutmeg
• ¼ small onion(s) (approx. 10 g), chopped
• 65 g spinach (frozen)
• 1 tsp cream cheese
• 1 tsp cheese (Gouda)
• some water
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for calorie conscious – recipe and calories are for 1 roll

Grate the potatoes and mix with the low-fat quark. Season the paste-like mixture with salt, pepper, and nutmeg to taste. Spread a thin layer on baking paper (just enough to form a closed, rectangular surface). Bake in a preheated oven at 220°C until the edges are browned. Briefly fry the chopped onions in a little olive oil. Add the spinach and fry briefly. Deglaze with a little water, enough to cover the bottom. Simmer until the spinach has thawed. Then press out the excess water in a sieve (it makes a delicious soup base). Season with salt and pepper and mix in the cream cheese. Spread the spinach mixture on the potato platter. Carefully remove it from the baking paper with a spatula (it’s a bit tricky) and roll it up. Sprinkle the roll with Gouda and return it to the oven. Bake until the cheese has melted. Serve immediately.