Rouleaux Épinards Feta Spinach and feta rolls
Soft yeast dough rolled around spinach, onion and feta, sliced into spirals and baked golden.
Serves 4 · 90 min
Per portion (166 g)
| Calories | 419 kcal |
|---|---|
| Protein | 14.6 g |
| Carbohydrates | 49.4 g |
| Fat | 17 g |
| Saturated fat | 7 g |
| Sugars | 3.5 g |
| Fibre | 2.9 g |
| Sodium | 964.7 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 2 cups flour
- 1 mgharfa s8ira sugar
- 1 sachet dried yeast
- 1 mgharfa s8ira salt
- 3/4 cup warm water
- 2 mgharfa kbira olive oil
- 1 cup, crumbled feta
- 1 cup, chopped spinach
- 1/2 cup, finely chopped onion
- 1, beaten egg
- 1 mgharfa s8ira milk
Method
- Stir the yeast and sugar into the warm water and leave it until a foam forms on top; no foam means the yeast is dead.
- Add the flour, salt and olive oil and knead until the dough is smooth and springs back. Cover and leave it about 45 minutes to double.
- Squeeze any water out of the spinach and mix it with the crumbled feta and onion.
- Roll the dough out into a rectangle, spread the filling almost to the edges, roll it up from the long side and cut into thick rounds.
- Set them on a tray, brush with the egg loosened with the milk, and bake at 180 °C for about 20 minutes until golden underneath too.