Traditional recipes

Spinach roll with cheese

Spinach roll with cheese

The spinach is washed and scalded in water with a little salt.

Put it under a stream of cold water and let it drain. When it has cooled, finely chop it.

Separate the eggs, beat the egg whites with a pinch of salt. Add the yolks in turn, flour, baking powder and spinach.

The composition thus obtained is placed in a rectangular tray, lined with baking paper and put in the oven on medium heat for about 30 minutes.

When it has baked, turn it over on another baking paper face down and roll it with the paper. Leave it like this until it cools down.

For the filling, make a mixture of cow's cheese, grated telemea and butter. Add a little dill, ham and red donut.

Unwrap the spinach leaf and spread the cream cheese on it. Roll it again and put it in the fridge for at least an hour.

Until it cools, sharpen a knife very well, it will be useful if you want to cut it into slices, or as good as it is, maybe don't grab it anymore.

Have fun !!!!!!!!!

Spinach roll with cheese

1. Put the diced butter over low heat until it melts. Add the finely chopped spinach and flour. Stir until bound, then quench with lukewarm milk and stir to form lumps. Allow to cool and add the yolks, whipped egg whites, a pinch of salt and pepper.

2. Pour the composition into a tray lined with baking paper and bake in a hot oven for 25-30 minutes. After 15 minutes, reduce the heat to medium.

3. Meanwhile, pass the fresh cheese and mix with the grated telemeau and Parmesan cheese. Add diced bell peppers and spices to taste.

4. Remove the baking tray from the oven and peel off the baking paper immediately. Place on a dry napkin, then spread the cheese composition and roll carefully. When cool, cut into slices and serve as an appetizer.

Spinach roll with cream cheese

1. Melt the diced butter. Add the finely chopped spinach and flour and mix until smooth. Quench with the warm milk added little by little and mix well. Remove from the heat and allow to cool, then add the egg yolks, beaten egg whites, a pinch of salt and pepper.

2. Pour the composition into a tray lined with baking paper and bake in the hot oven for about 25 minutes. After 15 minutes, reduce the heat to medium.

3. Meanwhile, prepare the cream. Pass the fresh cheese and mix with the grated telemeau and Parmesan cheese. Add diced bell peppers and spices to taste.

4. Remove the baking tray from the oven and peel off the baking paper immediately. Place on a dry napkin, then spread the cheese composition and roll carefully. When cool, cut into slices and serve as an appetizer.

Mix the spinach well with the eggs added one at a time. Add salt and aqueous pepper and flour and mix until well blended.

Wallpaper a tray (33x23 cm) with baking paper and pour the composition. Place in the preheated oven at 190 degrees C for 15 minutes.

Pour the dough on a kitchen towel lightly moistened with water and roll gently.

Leave it like this until the dough cools completely.

Rub the cream cheese with salt and pepper.

Add the diced bell peppers and mix with the olive oil.

Carefully unwrap the dough and spread the filling.

Roll back carefully.

Let the roll cool until it is cut and served.
Recipe Spinach roll with cream cheese and red pepper was proposed by aliza

Step 1

Melt the butter in a pan, add the boiled and chopped spinach and let it boil until the water drops.
We separate the egg whites from the yolks, we beat the egg white until we have a hard foam.

Step 2

In the cooled spinach, put the yolks, sour cream, nutmeg, salt and pepper, mix and pour the egg whites, stirring lightly.
Pour the composition into the tray lined with paper, evenly level the rectangular surface and put the tray in the hot oven, leave for 10-15 minutes until the roll hardens and peels off the paper (check a corner).

Step 3

Grate the cottage cheese and Feta cheese in a bowl and mix them with dill, diced red kapia peppers and finely grated carrot, season with salt and pepper to taste.

Step 4

We unroll the spinach roll from the paper and turn it over, we can help ourselves with another paper that we put over the roll and then turn it over so that the front of the roll is down.
Put the cheese mixture on the rolling sheet and roll it with the help of paper.
We can serve it as soon as we have prepared it or let it cool then portion.
You can impress your guests with such a roll.

Appetizer recipes for festive meals. Spinach roll with cream cheese

Very tasty, beautifully colored and nicely sliced, it will color the plate with festive appetizers, this wonderful spinach roll with cream cheese.

Spinach roll with cream cheese

The recipe for Spinach Roll with Cream Cheese is easy and quick to prepare, it is ready in 30 minutes, and success is guaranteed.

What we need for the Spinach Cream Roll with Cheese Cream:

  • For the spinach leaf (25/30 cm):
  • 4 medium eggs
  • 1/2 teaspoon salt
  • 100 gr frozen spinach
  • 100 gr flour
  • 2 tablespoons oil
  • 1 teaspoon baking powder
  • For br & acircnză filling:
  • 350 gr spreadable cream cheese
  • 100 gr br & acircnză telemea, salted
  • 1 tablespoon sm & acircnt & acircnă of consumption
  • a few fresh basil leaves
  • white pepper, ground
  • c & acircteva slices of donuts & icircn vinegar

Preparation for the recipe Spinach roll with cream cheese

Turn the oven to 180 degrees

Separate the egg whites from the yolks and sprinkle salt on top of each other. Rub the yolks well, then add, on the r & acircnd, the oil, the spinach passed through the blender and the flour sifted with the baking powder. At the end, we incorporate the egg whites sprinkled with a little salt and mixed with foam.

Wallpaper the tray with baking paper and spread the composition for the rolling sheet. Bake for 15 minutes at 180 degrees. When we take it out of the oven, let it cool for 2-3 minutes and roll it together with the baking paper. Cover the roll with a kitchen towel and let it cool until it cools down.

From the same category of appetizer recipes for festive meals you can also see:

For the filling, mix the cream cheese well with the chopped telemea cream and sour cream. Add a few finely chopped basil leaves and ground white pepper.

Spread the roll sheet and grease the entire surface with cream cheese. At one end we place the donut faces and run starting with this end.

Spinach roll with leurda and cheese

It's official! Spring has come, or so I hope! So, let's put it in seasonal recipes, I say! The first thing I bought the other day when I went to the market was fresh spinach, which I really missed. In vain I put it in the freezer, as if it's not like that bought from the spring market. The culmination is that Luca also likes it a lot, no matter how it is cooked. But this time I said to try something new, a spinach roll with cheese, very light, only good for breakfast. It's a perfect appetizer for Easter, by the way, if you want to cook something different this year.

& # 8211 1 kg of fresh spinach
& # 8211 2 links leurda
& # 8211 a white onion
& # 8211 2 eggs
& # 8211 4 tablespoons grated flour
& # 8211 2-3 cloves of garlic
& # 8211 300g cow cheese
& # 8211 150g cream cheese
& # 8211 salt and white pepper to taste

First I heated the oven to 180 degrees and placed the grill in the middle. Then I washed the spinach and broke the large stalks, then I cut the stalks from the leurda and washed the leaves well. I then put them to boil, in a large pot with boiling water and left them for about 20 minutes. Then I drained them in a sieve and passed them under a stream of cold water, to stop the boiling process and maintain its green color.

I also put the spinach and leurda in a blender and I mixed them until they became pasta. I added eggs, I mixed, then flour and finely chopped onion. I poured the obtained paste in a 20 & # 21530 cm tray, lined with baking paper, I evened it with a spatula and I put the tray in the oven for 20-25 minutes.

While the spinach leaf was baked, I prepared the cream, respectively the KitchenAid robot did all the work and in 30 seconds it mixed the cottage cheese, the cream cheese and the garlic. I put salt and freshly ground white pepper and ready the cream.

For the spinach sheet I prepared a clean and slightly damp kitchen towel. I turned the baked sheet over on the towel, and I rolled it carefully, so that it wouldn't crack when I rolled it with cream cheese. Then I unfolded the sheet, spread the cream cheese on it and rolled it again. I wrapped the roll in cling film and let it cool overnight.

After a few hours in the cold, this is what the spinach roll, leurda and cream cheese looked like.

Some small clarifications: you don't have to use only spinach and leurda, you can use any seasonal greens: nettles, loboda, stevia, dandelion leaves, etc. You can also put bellows cheese instead of cottage cheese and you can flavor the cream cheese with fresh basil, rosemary, mint, etc. There are many possibilities and combinations, just a little courage to have and to ask the aunts at the market stall what greenhouses she sells there? You would be amazed at how cheap these & # 8220 weeds & # 8221 are, so fragrant and healthy! No, let it be good for you and enjoy one another with the final pictures of the spinach roll with leurda and cheese.

Spinach roll with cream cheese and tuna

As the holiday spirit began to penetrate us, pouring generously of LEDs, plasmas, LCDs and even CRTs on those born earlier, the internet was moaning with "festive" recipes, and the TV commercials at Colebil, Triferment and other “medical devices” / “food supplements”.

#May it be may this omnipresent spirit embrace you when you discover this wonderful spinach roll with cream of brand tone which I write about below (if “we talk”, why not write as well? the lawyers ask).

Because I still mentioned the legal field, I want to mention at the outset that the idea of ​​making this recipe for spinach roll with cream of brand tone it doesn't belong to me. I was (copiously) inspired by Laura Adamache's blog in terms of ingredients and technology. Here and there, but not through the essential points, I made some changes. To be put into (man) opera spinach roll with cream of brand tone I was strongly helped by my consort (especially in operations for which two left hands are not enough), but I took care of posing and writing alone. Okay, I would have taken care of the food myself, but it wasn't very possible, for guest reasons.

What do you need?

For the countertop:

  • 1 baking tray with an area of ​​approximately 800 cm 2 (± 2%), at least 5 cm high (a 34 × 24 × 6 cm tray is included in the problem data) - the surface of the tray is essential so that the countertop does not protrude too thick, not too thin. It should have an optimal thickness between 8 and 10 mm
  • ½ kg of frozen spinach (you don't have to be from Bonduelle, find it even cheaper)
  • 2 tablespoons vegetable oil (preferably olive or grape seed)
  • 1 clove of garlic
  • 100 mL of hot water
  • 4 whole eggs (when using them, however, set the shell aside)
  • 30 g race parmesan
  • 30 g white flour
  • ½ sachet (approx. 5 g) baking powder
  • Salt and pepper (mixed or black) - to taste).

For the cream:

  • 3 small cans (80 g, of which 52 g fish per box, ie about 150 g tuna) of tuna in oil (can be in sunflower oil or olive oil)
  • 2 cans of Almette cheese with greens (150 g piece)
  • Freshly ground mixed pepper, salt & # 8211 to taste.

How do you proceed?

In a large saucepan, heat the oil over medium heat.

Crush (not the cruel and unjust order in which the barbarians of tyrants threw you, but) with the side of the knife the unclean garlic clove and throw it in the hot oil. After 30 seconds, recover it and throw it in the "household waste", because it has done its job. Don't forget that it makes everything bitter.

Pour the frozen spinach into the pan. When you think it has thawed, pour hot water over it and let it simmer until it runs out of water. It could take almost half an hour for all the fun.

Pour the boiled spinach into a strainer and drain well, and after it has cooled, pass it in a narrow bowl with high walls.

Add the eggs (without the shell, yes?) And the grated Parmesan cheese and mix with the mixer.

Pour the flour and baking powder into the composition, season with salt and pepper, then mix again.

Pour the resulting composition into a tray lined with baking paper and spread it as evenly as possible.

Place the baking tray in the preheated oven at 180 ˚C. It should be done in about 20-25 minutes. Check it with a toothpick if you don't take my word for it.

Turn the baking tray over as soon as you take it out of the oven on another clean baking paper.

Roll it, after the long side, in the baking paper and let it reach room temperature, then put it (still wrapped in paper) in the refrigerator for another hour.

While the spinach top cools, you have enough time to take care of the filling. You can even wash the dishes you have soiled so far.

Open the canned tuna and drain the oil from them, then pass the fish through a strainer, crush it (if it is large pieces) and drain as much oil as possible from it.

Season the tuna with the mixed pepper and mix it with the Almette cream cheese until you get a homogeneous paste.

Remove the spinach top from the fridge, spread it out and grease it with cream cheese and tuna. The cream layer should be as uniform as possible. On the long side of the countertop leave a 2 cm wide surface without cream.

Roll the “roll”, starting from the end greased with cream, towards the end you left free. If you forgot to leave the cream free, you'll suffer like me.

It's not a catastrophe, the excess cream can be easily removed with a spatula and can even be eaten.

Wrap the roll in cling film (or aluminum foil) and leave it to cool for at least 3 hours. You can prepare the roll the day before consumption, and then slice it the next day. The longer it stays, the tastier it becomes and the easier it is to cut. Okay, that doesn't mean you put it in the fridge for 2-3 weeks.

After removing it from the package and placing it on a clean bottom (Transylvanian cloth), you can slice the roll transversely (ie at 90˚ from the longitudinal) into pieces about 1 - 1.2 cm wide.

Pieces that you arrange beautifully on a tray purchased especially for this purpose. As you can see, there is another roll on the plate, with cheese and salmon, about which I will tell you a little later.

And in order not to argue the tone with the salmon, I applied the Trump method, raising a wall of Sibiu salami (produced by the Protected Geographical Indication) between Spinach Roulade and Tortilla sleigh.

Spinach roll with cheese & # 8211 simple appetizer roll recipe or with ham, salmon

Spinach roll with cheese & # 8211 appetizer roll recipe. Roll with spinach, cream cheese and ham, smoked salmon or vegetables. How to make green and fluffy roll with spinach, or nettles, leurd, green garlic? Festive appetizer recipes. Spinach recipes. Appetizer roll recipes.

This spinach roll with cream cheese is very tasty and good-looking. A very fluffy green roll, with a bright color and filling to choose from. It can be filled with various creams based on cheese (cream cheese, cream cheese, ricotta or urda cream) and thin slices of pressed ham (ham), smoked salmon or colored bell pepper sticks.

The recipe for this spinach roll was given to us by our dear friend and collaborator Mya Benea. Mya chose to make the roll top starting from the recipe already published by us: a fluffy top prepared from a white sauce (Bechamel) made of butter, flour and milk to which are added egg yolks and, separately, beaten egg whites. These make the top airy, fluffy and extremely fragile. In addition, Mya mixed some spinach into the dough.

In the spring you can also use tender nettle leaves or a combination of spinach and nettles. Old garlic can be replaced with leurd or green garlic. What great flavors they have!

Here are the two appetizer roll recipes that are the basis of this dish: the one with mushrooms (see here) and the one with ham, cream and cheese (see here.)

This spinach roll must have a soft and fluffy top! That's why a Bechamel sauce is made and the eggs are separated (the egg whites are whipped). Well-beaten egg white is a natural loosening agent that brilliantly replaces baking powder. If we beat the whole eggs, the roll would come out thick and rough, like a carpet or a sheet of synthetic turf & # 8211 and we don't want that!

Overall it is a rolled sheet prepared from a spinach puree with milk and garlic & # 8211 slightly thicker than the one we usually make & # 8211 see here.

The filling can be simple (cream cheese) or with slices of ham, slices of smoked salmon, colored peppers, etc.

From the quantities below results a spinach roll with long cheese of approx. 40 cm and about 6-7 cm thick. It is baked in a tray of 30 & # 21540 cm. At least 20 beautiful slices can be cut from it.

Roll with spinach, cheese and pumpkin

For many, it is hard to imagine that a meatless meal can be delicious and filling at the same time. This roll shows you that you don't have to have a meat filling to get an exceptional dish. Not to mention its appearance, which would catch the eye of even the most demanding culinary critics! Fortunately, it is not very difficult to prepare and is ready in just 1 hour and 50 minutes. A serving has around 400 calories and keeps you hungry for hours, thanks to the cheeses and seeds that the filling contains.

Here's how to make a spinach, cheese and pumpkin roll!

Ingredients (6 servings):

- freshly ground black pepper

- 60 gr of whole, peeled almonds

- 1 teaspoon of flax seeds

- 100 gr of goat cheese

Method of preparation:

1. Preheat the oven to 190 degrees Celsius and line a 22x32 cm tray with baking paper.

2. Carefully cut the pumpkin in half, remove the seeds and discard them, then cut everything into 3 cm slices. Put the pumpkin in a baking tray with a drop of olive oil, paprika and salt and pepper to taste, mixing everything so that the tastes blend. Throw the garlic cloves in the pan and put everything in the oven for 45 minutes or an hour, checking with a fork if the pumpkin has penetrated.

3. Meanwhile, heat a medium skillet and add the almonds, flax seeds and a pinch of salt. Cook for 3-4 minutes or until golden, then set aside.

4. Remove the pumpkin from the oven after the set time, without turning off the oven, because you will use it again. Take the core with a spoon and put it in a blender, peeling. Squeeze the garlic core from the peel and add it to the blender, then mix everything to create a delicious puree.

5. Separate the yolks from the egg whites, using two large bowls. Add the grated Parmesan cheese over the egg yolks, then add them over the earlier puree. After that, put the flour given through a sieve and salt and pepper to taste. After that, beat the egg whites hard foam and add them to the composition earlier by wide, circular (vertical) movements, so that air enters the & quotaluat & quot. Then pour it into the lined tray and leave it in the oven for 15 minutes, until it rises.

6. Meanwhile, put a little olive oil in a pan over medium heat and add the spinach, cooking for about 2 minutes, until it decreases in volume. Leave it to cool, squeeze the excess liquid and cut it finely.

7. Remove the roll from the tray, turning it over on a piece of baking paper, then peeling off the paper on top (very carefully). Crush the goat cheese in a bowl, then add the ricotta, lemon peel and lemon juice. Peel and cut the pepper into small pieces, add it to the cream cheese and season to taste. Spread this mixture over the roll, leaving about 2 cm free along the long edges. Place the spinach and a third of the almonds on top of the cream.

8. To form the roll, you will need to lift one end of the dough and roll it with the baking paper underneath. Garnish with the rest of the seeds, then cut the roll into thick slices and serve immediately with a fresh salad.

You convinced yourself that a spinach roll is an excellent option for a healthy, meat-free meal?

Video: Εύκολη πατσαβουρόπιτα με τυρί - Konstantinas kitchen (December 2021).