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Tortellini Cupcake with Spinach

Tortellini Cupcake with Spinach


For 4 to 6 persons

For 2 cupcake tins of 17 cm ø or
7-dl contents

Butter for the tin
2 tablespoons coarse bread crumbs
1 onion, finely chopped
butter to steam
250 g spinach leaves, washed, drained
500 g ready-made tortellini
150 g Swiss Raclette cheese, cut into small cubes

1,8 dl sour milk
2 tablespoons flour
2 eggs
½ teaspoon salt
freshly ground pepper
1 pinch of nutmeg
some salad dressing of your choice


60 minutes

1 Grease the tin with butter, spread with bread crumbs, put to chill.

2 Steam onions in butter, add 150 g of spinach and steam while stirring until leaves have become limp, put into a sifter, let drip-dry thoroughly. 

3 Mix all the ingredients for the glaze, add spinach and tortellini and put mixture into the tins. Bake for 20-30 minutes on the centre rack of the oven reheated to 200 °C. 

4 Put remaining spinach with cheese cubes onto plates, sprinkle with dressing, add cupcakes, serve hot. 

Tips: Bake tortellini mixture in a springform pan of ø 18 cm for 30-35 minutes on the centre rack of the oven preheated to 200 °C.
Instead of spinach, use rucola.

Nutrition [Translate to Englisch:] Eine Portion enthält: Kalorien: 1493 kcal, Eiweis: 75 g, Kohlenhydrate: 141 g, Fett: 69 g