Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Baked Spinach Rolls
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.
(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 %) |
Healthy, because
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.
Even smarter
Instead of spinach, chard or mushrooms with lots of basil are also suitable. Low-fat mozzarella is a good alternative for gratinating.