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.
150 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: Spinach fritters, Creamy rice with spinach, Baked eggs with chicken and spinach, Spinach parmentier, Pan-fried cheese, egg and spinach toastie, ... See them all 36
Rice
Like these other recipes: Risotto with zucchinis and cherry tomatoes, Mussels with arroz negro, Pea risotto "Mantecare", Rice pudding with fruit and nuts, Koulibiak in pie dish, ... See them all 22
Small pieces of bacon
Like these other recipes: Beef braised in reduced red wine, Salad lyonnaise, Special Cheese and Walnut Sticks, Baby spinach salad, Creamy "terre et mer" pots, ... See them all 41
Oil
Like these other recipes: Cocotte eggs with Comté, Roast beef "like they do it in Santa Fe", Ardennes Salad, Croque-monsieur complet, How to cook red meat properly, ... See them all 102
Other recipes you may also like
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock. December 31th 2013328 K4.3 2 hours 40 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 2011277 K 24 1 hour 35 min.
Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse. December 11th 2022196 K 13.5 25 min.
Mouna
Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran used to enjoy their Sunday picnics, with brioche as the dessert, near to Fort Lamoune, so... May 22th 201980 K1 18 hours 35 min.
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded, then layered with butter and folded over several times (in... June 9th 2019176 K 4 3 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
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.