This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Crispy spinach rolls
These are rolls of brik pastry (or filo), filled with a mixture of spinach, hard-boiled eggs, bacon and onions. They are served here accompanied by rice with cashew nuts.
152 K 4.9/5 (9 reviews)
1 hour 40 min.
Easy
5.25 €
8 rolls
12 IngredientsLast modified on: March 18th 2013
For 8 rolls, you will need:
- 1
250 g cooked spinach - 2
125 g small pieces of bacon - 3
1 onion - 4
1 glass dry white wine - 5
2 hard-boiled eggs - 6
50 ml cream - 7
8 sheets of brick pastry - 8
100 ml oil - 9
150 g rice - 10
100 g cashew nuts - 11
salt - 12
pepper - Total weight: 1,180 grams
Times for this recipe
Preparation: 1 hour 2 min.
Cooking: 40 min.
All in all: 1 hour 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Prepare 250 g cooked spinach, then chop coarsly with a knife.
Stage 2 - ⌛ 7 min.
Lightly fry 125 g small pieces of bacon in a frying pan without adding any extra fat.
When cooked to your taste, tip the bacon into a bowl, leaving the cooking fat in the pan.
When cooked to your taste, tip the bacon into a bowl, leaving the cooking fat in the pan.
Stage 3 - ⌛ 8 min.
Stage 4 - ⌛ 8 min.
Pour 1 glass dry white wine into the pan and deglaze it, then leave to cook until the wine has completely evaporated.
Tip into the bowl with the bacon.
Tip into the bowl with the bacon.
Stage 5 - ⌛ 3 min.
Chop 2 hard-boiled eggs, then tip into the bowl with the bacon.
Stage 6 - ⌛ 3 min.
Add the chopped spinach and 50 ml cream to the bowl, salt, pepper and mix well.
Stage 7 - ⌛ 2 min.
Place a little of the mixture in a long sausage shape near one side of a sheet of brik.
Stage 8 - ⌛ 2 min.
Roll up the sheet of pastry to form a long roll.
Stage 9 - ⌛ 25 min.
Use up the rest of the filling like this.
Stage 10 - ⌛ 15 min.
Pour 100 ml oil into a large frying pan on medium heat. There should be a shallow depth of oil all over the pan to cook the rolls properly.
When the oil is hot, cook the rolls evenly all over, turning them with tongs if possible (the easiest way).
Do be careful not to let them brown too much. This can happen quickly, so you must keep an eye on the rolls from the time they go into the pan.
When the oil is hot, cook the rolls evenly all over, turning them with tongs if possible (the easiest way).
Do be careful not to let them brown too much. This can happen quickly, so you must keep an eye on the rolls from the time they go into the pan.
Stage 11 - ⌛ 25 min.
Prepare the rice with cashew nuts: cook the rice, and then add 100 g cashew nuts, coarsly chopped and dry-roasted in a pan for 2 or 3 minutes.
Stage 12
Serve 2 rolls per person.
Remarks
The proportions for the filling can be varied according to your taste, so don't hesitate to add a little more or a little less of something.
Keeping: Can be frozen uncooked, but once cooked they do not keep.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 200 RDI=20 % | 290 RDI=40 % | 3,000 RDI=150 % | 12,540 RDI: 150 % |
| Per 100 g | 8 RDI=3 % | 20 RDI=2 % | 20 RDI=4 % | 250 RDI=10 % | 1,060 RDI: 10 % |
| Per rolls | 10 RDI=5 % | 20 RDI=2 % | 40 RDI=5 % | 370 RDI=20 % | 1,570 RDI: 20 % |
How much will it cost?
- For 8 rolls : 5.25 €
- Per rolls : 0.70 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Parcels of fish fillet in spinach, Creamy rice with spinach, Spinach and chick peas "à la milanaise", Spinach brik parcels, Gratin-style spinach and chicken omelette , ... See them all 36
Rice
Like these other recipes: Creamy risotto with vegetables , Sesame rice, Koulibiak in pie dish, How to cook rice in rice-cooker, Rice pudding (riz au lait), ... See them all 22
Small pieces of bacon
Like these other recipes: Maroilles cheese quiche, Quiche Lorraine, Green beans with tomatoes, Alsatian-style salad, Deep leek and potato quiche, ... See them all 41
Oil
Like these other recipes: Pork chops in the oven, Spinach and cashew brik rolls, Comtois surprise bread, Sausage rougail, Curried tuna cubes, ... See them all 104
Other recipes you may also like
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand. May 28th 2012341 K5 3 hours 9 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different. October 24th 20171.11 M 364.7 5 hours 6 min.
Creamy risotto with vegetables
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see... June 12th 2011405 K5 2 hours 55 min.
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven. February 21th 2011280 K 24 1 hour 35 min.
Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A delight... February 21th 2011231 K3.8 4 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.