Jacket potatoes with spinach, quark and pickled feta cheese

Ingredients for 4 servings:

• 8 large potatoes
• 250 g quark
• 1 cup sour cream
• salt and pepper
• some chives
• possibly garlic
• possibly pine nuts and/or sunflower seeds
• 1 package of spinach
• 1 package of sheep’s cheese
• some lemon juice
• e.g. olive oil (a few spoons)
• salt and pepper
• some sugar
• 2 cloves garlic
• some basil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

delicious Mediterranean summer dish

Start with the pickled feta cheese. To make it, combine the oil, lemon juice, spices, and garlic. Dice the feta cheese and add it to the oil. Arrange a few basil leaves on top. Let it simmer. At the same time, mix the quark with the sour cream, a pinch of lemon, and the spices. Add the chopped chives. If desired, add some garlic and stir it in. Boil the jacket potatoes, washing them thoroughly beforehand. While you’re cooking, prepare the spinach. Serve everything together. Spread the pickled feta cheese over the jacket potatoes, quark, and spinach.