Spinach Balls with Yogurt Dip
For the spinach balls, rinse, trim and blanch the spinach in salted water. Remove, press dry and chop coarsely. Combine in a blender with the chopped parsley, pistachios, the quark and the olive oil and purée together. Add as much Parmesan as is needed to create a moldable mixture. Season with salt. Form small balls and thread onto skewers.
For the dip, mix the yogurt with the mayonnaise until smooth and season with salt and cayenne pepper.
Serve the spinach balls with the dip in a separate dish.