Filling ingredients
- 1000 g spinach
- 150 g quark
- 500 g potatoes
- 1 onion
Ingredients for the dough
- 500 g rye flour
- 2 eggs
- Salt
- 500 g wheat flour
- 3 tbsp oil
- Water (lukewarm)
Preparation of the Tirtln
Filling: Strain the spinach and potatoes together, lightly fry the finely chopped onion, leave to cool and mix well with the quark, spinach and potatoes.
Dough: Knead the wheat flour, rye flour, eggs, oil, salt and water as required into a firm dough. Cover and leave to rest for a while. Then form approx. 3 cm thick rolls from the dough, cut off pieces about 5 cm thick and roll out round 2 mm thick sheets (diameter approx. 15 cm). Place a little filling on one sheet of dough, cover with a second sheet and press down firmly all round. Round off the overhanging edge. Then fry in hot, floating fat.
