Ingredients (per Kornspitz):

30 g Cottage Cheese
50 g fresh spinach
10 g onion
2 g garlic
10 g butter
  salt and pepper


ca. 299/1.251 Energy kcal/kj
ca. 13,1 Fat (g)
ca. 7,6 thereof saturated fatty acids (g)
ca. 31,0 Carbohydrates
ca. 1,5 thereof sugar (g)
ca. 6,5 Dietary Fibre (g)
ca. 10,8 Proteins (g)
ca. 2,3 Salt (g)


ca. 2,6 BU (1 bread unit corresponds to 12 g carbohydrates)
Kornspitz "de Popeye"


Schlutzkrapfen are a South Tyrolean specialty, the preparation of which has been perfectly mastered by Leon's grandmother from Niederdorf, near Toblach. The dumplings are stuffed with spinach and drizzled with butter and parmesan. This dish reminds Leon of his childhood and is his absolute favourite meal. After skiing or hiking, Leon always visited his grandmother; a very hungry Leon always looked forward to Grandma’s Schlutzkrapfen.

Now it’s only natural to associate spinach with Popeye, especially when watching Leon training or competing. From my own experience, however, I can confirm that the consumption of spinach alone has no effect whatsoever. Looking at Leon, one is inclined to overestimate the effects of spinach and to underestimate those very intensive, sweaty and “short” training sessions.

Anyway, Leon did eat spinach, even if it was in the form of South Tyrolean Schlutzkrapfen. In the end, many paths still somehow led to Grandma. Now, regular readers of our recipes know that a Kornspitz usually appears at this point, and that would be exactly right! If you think about food with a bit of imagination, then such a Kornspitz is actually a type of fritter that, when filled with the right ingredients, comes close to Leon's culinary childhood dreams.


Heat a little oil in a pan and lightly sweat the diced onion. Add the fresh spinach and fry at a medium temperature for a few minutes. The spinach will shrink, so do not worry if the initial amount of spinach seems too much. Of course, you can also use frozen leaf spinach. Salt the spinach, rub some nutmeg over it and set it aside.

Now, gently brown the butter in a small saucepan, stirring constantly. It may not be the classic way, but when the browned butter is flavoured with a bit of garlic, it tastes great. Simply take a small piece of garlic, lightly press with the back of a knife and add to the butter while stirring. When the butter is a light brown colour, remove from the heat and set aside. Season with a little salt.

Mix the spinach with the cottage cheese and, if necessary, season with a little salt and pepper. Spoon the mixture onto the sliced Kornspitz and add the melted butter. Done. Did it taste good? At the tasting, Leon had a dreamy smile on his face.

Equipped with this culinary miracle weapon, Leon will be at the starting line during the U-20 World Championship in Tampere, Finland, from 10 to 14 July 2018. We wish him good luck!

Rock the party

With the SOLETTI Mini-Kornspitz®
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