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Crispy spinach rolls

Name: Crispy spinach rolls
Prep time: 1 h 2 min
Cook time: 38 min
Total time: 1 h 40 min
Yield: 8 rolls
Cuisine: French
Ingredients: 250 g cooked spinach; 125 g small pieces of bacon; 1 onion; 1 glass dry white wine; 2 hard-boiled eggs; 50 ml cream; 8 sheets of brick pastry; 100 ml oil; 150 g rice; 100 g cashew nuts; salt; pepper

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.

150 K 4.9/5 (9 reviews)

1 hour 40 min. difficulté

Easy

5.25 €

8 rolls

12 Ingredients

Last modified on: March 18^th 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.

When should you start or finish this recipe?

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.

Stage 3 - ⌛ 8 min.

Prepare 1 onion, and chop finely.

Tip into the pan and cook in the bacon fat until lightly browned, then salt and pepper.

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.

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.

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 %