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🍽️ Baked Spinach Rolls

529 kcal · 30 min · 4 servings

Ingredients

• 140 g flour (Type 1050)
• 300 ml milk (1.5% fat)
• salt
• 800 g fresh leaf spinach
• 30 g rapeseed oil (3 tbsp)
• 2 eggs
• 2 tbsp tahini
• 1 tsp butter
• 100 g mild cheese (sliced)

Instructions

1. 1. Mix the flour, milk, and a pinch of salt in a bowl using a hand mixer with beaters until smooth. Let the batter rest for 10 minutes.
2. 2. Wash the spinach thoroughly and remove thick stems. Heat 1 tablespoon of oil in a large pot. Add the spinach and let it wilt. Remove it from the pot and drain it in a sieve. Season with salt.
3. 3. Separate the eggs. Stir the egg yolks into the flour-milk mixture. Whip the egg whites until stiff. Gently fold the whipped egg whites into the batter using a whisk.
4. 4. Heat 1/2 tablespoon of oil in a non-stick pan. Pour in one portion of batter. Cook the pancake over medium heat for about 2 minutes on each side. Repeat until you have 4 golden-yellow pancakes in total.
5. 5. Mix tahini in a small bowl with 3 tablespoons of water until creamy. Brush each pancake with 1 tablespoon of this mixture. Place spinach on top and roll up the pancakes.
6. 6. Cut the rolls into slices about 3 cm wide. Grease a large, flat baking dish (approx. 31x20 cm) with butter. Place the rolls closely together in the dish.
7. 7. Cut the cheese into finger-width strips. Place the cheese strips in a lattice pattern on top of the spinach rolls. Bake the dish in the preheated oven at 200 °C (convection: 180 °C, gas: setting 3) on the middle rack for about 15 minutes.

Nutrition per serving

• kcal: 529
• Protein: 27 g · Fett/Fat: 29 g · Carbs: 36 g