For the spelt-spinach dumplings, squeeze the curd violently in a tea towel until it weighs only about 180g. Then knead the curd, margarine and spelt flour with 1 tsp salt to a nice dough. Let rest (20 minutes) and then roll out.
While the dough is resting, either defrost the spinach or blanch fresh spinach. Chop the cheese and mix with the spinach, adding salt and pepper if necessary. Mix in the egg yolk. Cut squares from the dough, cover each with 2 tablespoons of filling. Brush the edges with egg white and fold into triangles or pockets.
Brush the spelt-spinach dumplings with egg white and bake at 180 °C top/bottom heat until brown.