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.
140 K 4.9/5 (9 reviews)
1 hour 40 min.
Easy
8 rolls
12 IngredientsLast modified on: March 18th 2013
For 8 rolls, you will need:
- 1
1 cup cooked spinach - 2
2⁄3 cup small pieces of bacon - 3
1 onion - 4
1 glass dry white wine - 5
2 hard-boiled eggs - 6
¼ cup cream - 7
8 sheets of brick pastry - 8
½ cup oil - 9
¾ cup rice - 10
½ cup cashew nuts - 11
salt - 12
pepper
Change measures:
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 1 cup cooked spinach, then chop coarsly with a knife.
Stage 2 - 7 min.
Lightly fry 2⁄3 cup 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 ¼ cup 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 ½ cup 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 ½ cup 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: Asparagus and spinach gratin, Tagliatelle New Zealand style, Spinach and cashew brik rolls, Polenta with spinach and soft-poached egg, Pan-fried cheese, egg and spinach toastie, ... See them all 36
Rice
Like these other recipes: Indian rice pudding, Creamy risotto with diced vegetables and flax seeds, Turmeric risotto, Rice pudding (riz au lait), Sushi, ... See them all 21
Small pieces of bacon
Like these other recipes: Röstis, Artichoke hearts forestier , Pasta with mustard-cream sauce, Eggs en Cocotte à la Française, Alsatian-style salad, ... See them all 41
Cashew nuts
Like these other recipes: Beetroot salad with cashew nuts, Spinach and cashew brik rolls, Indian rice pudding, Cashew-nut and Parmesan biscuits, Spicy hot toasted cashew nuts, ... See them all 9
Other recipes you may also like
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011753 K3.5 8 min.
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.February 21th 2011394 K3.8 35 min.
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.December 6th 2015420 K4.8 35 min.
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.February 21th 2011184 K4.3 35 min.
How to cook rice in rice-cooker
Cooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm".February 21th 2011925 K 24.9 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.