Name: Tender Spinach and Cheese Spirals from Quark Dough
Total time: 40 min
Yield: 4

Introduction

These soft spinach and cheese spirals made from a simple quark dough are a wonderful snack for little hands. They are easy to grasp, supporting independent eating at the family table. At the same time, they provide valuable nutrients for your child's growing body.

Ingredients

150 g low-fat quark (or plain Greek yogurt)
3 tbsp canola oil
3 tbsp milk (cow's milk or plant-based alternative)
200 g wheat flour (all-purpose or mild whole wheat)
1 tsp baking powder
100 g fresh spinach (or thawed frozen spinach, squeezed dry)
50 g grated mild cheese (like Gouda or mild cheddar)
1 pinch of nutmeg
1 pinch of black pepper

Preparation

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with parchment paper.
Combine the quark, canola oil, and milk in a bowl until you have a smooth mixture.
Mix the flour with the baking powder, add it to the quark mixture, and knead everything into a smooth, pliable dough.
Wash the fresh spinach thoroughly, chop it very finely, and mix it with the grated cheese, nutmeg, and pepper.
Roll out the dough on a floured surface into a rectangle (about half a centimeter thick).
Spread the spinach and cheese mixture evenly over the dough and roll it up tightly from the long side.
Cut the roll into slices about two centimeters thick and place them on the prepared baking sheet.
Bake the spirals for about 15 to 20 minutes until they turn a golden brown color.
Let the spirals cool down completely before serving, and always test the temperature before offering them to your child.

Variations & Tips

Vary the vegetables: Feel free to swap the spinach for finely grated carrots or zucchini. If using zucchini, make sure to squeeze out the excess liquid first.
Storage: The spirals keep well in the fridge for about two days. They also freeze beautifully and can be thawed individually as needed.
For the whole family: Adults and older children might enjoy a more robust filling with a little salt, garlic, or feta cheese added.
Adjusting texture: For children who are still practicing their chewing, you can trim the baked edges, as the inside remains particularly soft and juicy.

Allergy & Safety Info

This recipe contains wheat (gluten) and dairy (milk, quark, cheese), which are common allergens. Always introduce new ingredients one at a time and in small amounts to monitor for any reactions. While the spirals are soft, it is always best to stay with your child while they eat. If you have any uncertainties about introducing solid foods or potential allergies, please consult your pediatrician.

Nutritional Info

The quark and cheese provide high-quality protein and calcium, which are important for bone growth. Spinach contains iron and valuable vitamins that support the immune system. The canola oil helps the body absorb these fat-soluble vitamins effectively.

Ingredients

150 g low-fat quark (or plain Greek yogurt)

3 tbsp canola oil

3 tbsp milk (cow's milk or plant-based alternative)

200 g wheat flour (all-purpose or mild whole wheat)

1 tsp baking powder

100 g fresh spinach (or thawed frozen spinach, squeezed dry)

50 g grated mild cheese (like Gouda or mild cheddar)

1 pinch of nutmeg

1 pinch of black pepper

Preparation

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with parchment paper.

Combine the quark, canola oil, and milk in a bowl until you have a smooth mixture.

Mix the flour with the baking powder, add it to the quark mixture, and knead everything into a smooth, pliable dough.

Wash the fresh spinach thoroughly, chop it very finely, and mix it with the grated cheese, nutmeg, and pepper.

Roll out the dough on a floured surface into a rectangle (about half a centimeter thick).

Spread the spinach and cheese mixture evenly over the dough and roll it up tightly from the long side.

Cut the roll into slices about two centimeters thick and place them on the prepared baking sheet.

Bake the spirals for about 15 to 20 minutes until they turn a golden brown color.

Let the spirals cool down completely before serving, and always test the temperature before offering them to your child.

Variations & Tips

Vary the vegetables: Feel free to swap the spinach for finely grated carrots or zucchini. If using zucchini, make sure to squeeze out the excess liquid first.

Storage: The spirals keep well in the fridge for about two days. They also freeze beautifully and can be thawed individually as needed.

For the whole family: Adults and older children might enjoy a more robust filling with a little salt, garlic, or feta cheese added.

Adjusting texture: For children who are still practicing their chewing, you can trim the baked edges, as the inside remains particularly soft and juicy.

Allergy & Safety Info