Pancake rolls with spinach

Name: Pancake rolls with spinach
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g Flour; 4 eggs, 1/2 l milk; 7-10 Tbsp salt, pepper, nutmeg; 600 g leaf spinach; 1 medium onion; 1-2 Garlic cloves; 1 TABLESPOON Oil (e.g. olive oil); 200 g Feta cheese (substitute for; 7-10 Tbsp white mozzarella cheese); 1/8 l Mineral water; 5 TSP butter/margarine; 7-10 Tbsp Grease; 30 g Parmesan cheese

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Flour
4 eggs, 1/2 l milk
7-10 Tbsp salt, pepper, nutmeg
600 g leaf spinach
1 medium onion
1-2 Garlic cloves
1 TABLESPOON Oil (e.g. olive oil)
200 g Feta cheese (substitute for
7-10 Tbsp white mozzarella cheese)
1/8 l Mineral water
5 TSP butter/margarine
7-10 Tbsp Grease
30 g Parmesan cheese

Directions

1
mix flour, eggs, milk and 1 pinch of salt until smooth, allow to swell briefly
2
Clean the spinach and wash well, drain. Peel onion and garlic, dice finely. Heat the oil. Fry onion and garlic in it until transparent. Add the spinach and let it collapse. Season and drain well
3
Dice the feta. Stir mineral water into the dough. Heat the fat in portions in a pan. Bake 5 pancakes from the dough one after the other
4
Spread the spinach and feta on the pancakes. Roll up and cut into thick slices. Layer in a greased casserole dish. Grate the Parmesan cheese and sprinkle over it. Bake in a hot oven (electric range: 225 °C / convection oven: 200 °C / gas: level 4) for approx. 15 minutes
5
Drink: cool rosé wine