Gorgonzola and Spinach Wraps

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Gorgonzola and Spinach Wraps
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
For dough
100 grams Cornmeal
100 grams Pastry flour
1 teaspoon salt
125 milliliters lukewarm water
3 tablespoons finely chopped parsley
For filling
400 grams baby Spinach
1 garlic (finely chopped)
1 tablespoon Crème fraiche
salt
freshly ground peppers
Gorgonzola
5 tablespoons roasted Pine nuts
olive oil
How healthy are the main ingredients?
SpinachPine nutsparsleysaltgarlicsalt

Preparation steps

1.

For the filling, rinse spinach, trim and blanch in boiling salted water. Drain, chill in ice water, drain again, squeeze the excess water and chop. Stir in sour cream, salt, pepper and garlic.

2.

For the dough, combine the ingredients and mix into a soft dough. Cover and let rest in a warm place for 20 minutes. Divide the dough into 8 portions. Roll out on a floured surface into thin patties with a diameter of about 15 cm (approximately 6 inches). Heat a  non-stick saute pan and cook on each side for about 1 minute. 

3.

Fill the finished tortillas with 1-2 slices of Gorgonzola, spinach and pine nuts. Roll up and bake for 10 minutes in an oven preheated to 200°C (approximately 400°F). Slice and serve garnished with fresh herbs if desired.