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Kartoffeltaschen mit Spinat-Frischkäse

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Delicious potato pockets filled with fresh spinach and creamy cream cheese, perfect for a comforting meal.

Ingredients

Scale
  • 500g waxy potatoes
  • 200g fresh spinach
  • 200g cream cheese
  • 1 onion
  • 2 cloves garlic
  • 200g flour
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon oil (for frying)
  • Butter or plant oil (for frying)

Instructions

  1. Boil the potatoes: Peel and cut into chunks, boil in salted water until fork-tender, about 15-20 minutes.
  2. Make the filling: Sauté chopped onion in oil, add minced garlic and fresh spinach, cook until wilted, then stir in cream cheese.
  3. Mash the potatoes until smooth, let cool completely.
  4. Create the dough: Combine cooled mashed potatoes, flour, egg, and salt, mixing until soft dough forms.
  5. Form the Kartoffeltaschen: Divide dough, flatten into circles, add filling, fold and seal edges.
  6. Fry to perfection: Heat butter and oil in a skillet, fry pockets until golden brown on both sides.
  7. Serve warm, garnished with fresh herbs or a dollop of sour cream.

Notes

You can freeze uncooked pockets and fry directly from frozen. Consider adding herbs or cheese to the filling for variations.

Nutrition

Keywords: potato pockets, spinach and cream cheese, German recipe, comfort food, vegetarian meal

Find it online: https://sweetladle.com/crispy-spinach-stuffed-potato-pockets/