Slovenian Spinach and Cheese Štruklji

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For the filling: For the filling:
• 1 pound (450g) fresh spinach, washed and chopped 1 pound (450g) fresh spinach, washed and chopped
• 1 cup (200g) cottage cheese 1 cup (200g) cottage cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (60ml) sour cream 1/4 cup (60ml) sour cream
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• For serving: For serving:
• Sour cream or melted butter Sour cream or melted butter

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add the warm water and vegetable oil, mixing until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
2. 2.
   In the meantime, prepare the filling. Blanch the chopped spinach in boiling water for 1-2 minutes, then drain and squeeze out any excess moisture. In a separate bowl, combine the blanched spinach, cottage cheese, Parmesan cheese, sour cream, parsley, thyme, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Preheat the oven to 180°C (350°F) if you prefer to bake the Štruklji.
4. 4.
   On a lightly floured surface, roll out the dough into a thin rectangle, approximately 1/8 inch thick.
5. 5.
   Spread the spinach and cheese filling evenly over the dough, leaving a small border around the edges.
6. 6.
   Carefully roll the dough, starting from one of the longer sides, into a tight log. Seal the edges by pinching them together.
7. 7.
   If baking, place the Štruklji on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
8. 8.
   If boiling, bring a large pot of salted water to a boil. Gently place the Štruklji into the boiling water and cook for about 20 minutes, or until they float to the surface.
9. 9.
   Once cooked, remove the Štruklji from the oven or pot and let them cool slightly before slicing.
10. 10.
    Serve the Spinach and Cheese Štruklji with a dollop of sour cream or a drizzle of melted butter.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach briefly to retain its vibrant green color and remove any excess moisture.
• Cottage cheese — If you prefer a smoother filling, you can blend the cottage cheese in a food processor before mixing it with the other ingredients.

Tips & Tricks

• For a twist, add some cooked bacon or diced ham to the filling for an extra burst of flavor.
• If you don't have fresh spinach, you can use frozen spinach. Just make sure to thaw and drain it well before using.
• Experiment with different herbs and spices in the filling, such as dill or nutmeg, to customize the flavors to your liking.
• Leftover Štruklji can be refrigerated and reheated in the oven or microwave for a quick and delicious meal.
• Serve the Štruklji with a fresh green salad on the side to add some freshness to the meal.

Serving advice

Serve the Spinach and Cheese Štruklji warm as a main course or as a side dish. Accompany them with a dollop of sour cream or a drizzle of melted butter to enhance their richness. Garnish with a sprinkle of fresh parsley for a pop of color.

Presentation advice

Arrange the sliced Štruklji on a platter, allowing the beautiful swirls of the filling to be visible. Drizzle some melted butter or sour cream over the top and garnish with a sprig of fresh parsley. Serve with a side salad to create an appealing and balanced plate.