Preparation Steps

• Finely chop the onion and bell pepper. Mince the garlic. Slice the mushrooms and halve the cherry tomatoes. If using frozen spinach, thaw it completely and squeeze out any excess water.
• Heat the olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and bell pepper and sauté for about 5 minutes, or until softened.
• Add the minced garlic and sliced mushrooms to the skillet. Cook for another 3 minutes, stirring occasionally, until the mushrooms are tender and slightly browned.
• Add the halved cherry tomatoes and spinach to the skillet. Cook for 2 minutes, stirring until the spinach is wilted (if using fresh) or heated through (if using frozen).
• Season the vegetable mixture with dried oregano, paprika, salt, black pepper, and red pepper flakes (if using). Stir well to combine.
• Reduce the heat to low. Gently stir in the quark into the vegetable mixture. Be careful not to overcook the quark, as it can become grainy. Heat through gently for about 2 minutes, stirring continuously, until the quark is warmed and evenly distributed.
• Stir in the chopped fresh parsley and chives.
• Serve the creamy quark delight immediately. You can optionally top it with grated cheese (such as Gruyere or Parmesan) for added flavor and richness.