Spinach Roll Recipe


Spinach Roll Recipe
Ingredients for Spinach Roll Recipe
For the spinach mortar:
4 eggs
3 tablespoons of olive oil
500 grams of spinach
2 tablespoons of flour
1/2 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
For the inside:
4 roasted peppers
300 grams of strained yogurt
200 grams of labneh cheese
2 cloves of garlic (to taste)
1/2 teaspoon of salt
Tip of the Spinach Roll Recipe
Do not use baking powder to prepare a sponge cake-thin spinach cake. Do not remove the oily baking paper right after the baking process and support it while wrapping, avoid cracking on the cake.

Cooking Suggestion for Spinach Roll Recipe
You can also use steamed spinach leaves. You can add finely ground walnut kernels to a dark mixture of cheese and strained yogurt.

How to Make Spinach Roll Recipe?
Boil the spinach, which you have washed in plenty of water and cut the thick stem and root parts, in boiling water in a short time. Drain the boiling water and squeeze out the excess water, then keep it in a separate container to cool. After it cools down, mash it by pulling it in a food processor.

Carefully separate the yellow and white parts of the eggs. Whisk the egg whites with the help of a mixer at fast speed for 3-4 minutes and increase them. Stop whisking when they get a solid consistency.

Mix the egg yolks, flour, salt, freshly ground black pepper and boiled spinach in a separate bowl.

Add foamy egg whites to the spinach mixture and gently mix from bottom to top with a spatula.

Spread the spinach mortar that you transfer to a rectangular baking tray lined with greaseproof paper in a thin layer. Bake in a preheated 170 degree oven for 25-30 minutes.

For internal mortar; grate the garlic and rub it with salt. Mix together with Greek yogurt and labneh cheese until you get a smooth consistency. Remove the stems and seeds from the roasted peppers and cut them into long thin strips.

Take the salty spinach cake from the oven to the kitchen counter. Let it rest for a short time at room temperature.

Spread the filling you prepared on the spinach cake in a thick layer. Place a small margin on the side and place the roasted red peppers lengthwise. With the help of wax paper, wrap it in a tight roll and put it in the refrigerator to cool. You can serve it by slicing after it cools down.
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