Baked Spinach Rolls
Baked Spinach Rolls - For children who love spinach—like the comic book hero Popeye!
Healthy, because
Even smarter
Nutritional values
Type 1050 flour contains more than twice as many minerals as type 405 white flour, and the content of the mineral manganese is more than 3 times higher, covering the entire daily requirements of your family.
Instead of spinach, chard or mushrooms with lots of basil are also suitable. Low-fat mozzarella is a good alternative for gratinating.
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 29.5 μg | (66 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,196 mg | (30 %) | ||
| Calcium | 731 mg | (73 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 10.7 mg | (71 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 168 mg |
Ingredients
- Ingredients
- 5 ozs Pastry flour (type 1050)
- 1 ¼ cups
- salt
- 2 lbs fresh Spinach
- 3 Tbsps Canola oil (about 30 grams)
- 2 eggs
- 2 Tbsps Tahini
- 1 tsp butter
- 4 ozs mild Cheese (sliced)
Kitchen utensils
Preparation steps
Mix the flour, milk and salt in a bowl with a hand mixer until smooth. Allow to soak for 10 minutes.
Meanwhile, rinse spinach and remove coarse stems. Heat a large pot and add 1 tablespoon oil. Add spinach, cook until wilted and drain in a sieve. Season with salt.
Separate eggs and stir the yolks into the flour-milk mixture. Beat egg whites until stiff and gently fold the egg white mixture into the flour-milk mixture.
Heat 1/2 tablespoon oil in a non-stick pan over medium heat. Add 1 portion of the batter into the center of the pan and bake until golden, about 2 minutes on each side. Make a total of 4 pancakes from the batter.
Stir the tahini and 3 tablespoons of water in a bowl until creamy. Brush each pancake with 1 tablespoon of the mixture and then cover the pancake surface with spinach. Roll the pancakes.
Cut rolls into about 3 cm (1-inch) thick slices. Coat a large shallow baking dish (about 31 x 20 cm) (approximately 12 x 8 inches) with butter and put the rolls in the dish close together.
Cut cheese into strips and arrange in a lattice pattern over the spinach rolls. Bake in a preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) on the middle rack for about 15 minutes.
