Spanakopita Stuffed Omelet Rolls
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Appetizer/Breakfast
- 4 eggs
- 20 gr. / 1 heaping tbsp all-purpose flour
- 60 gr. / 2 oz. grated cheese (parmigiano Reggiano is fine but you can use any other salted cheese)
- 40 gr. / 1.5 oz. milk
- pepper
- 125 gr. / 4.5 oz. baby spinach
- 2 small onions, finely sliced
- 50 gr. / 1.7 oz. cream cheese
- 50 gr. / 1.7 oz. feta cheese, crumbled
- 50 gr. / 1.7 oz. white mushrooms, sliced
- 2 tbsp fresh dill, chopped
- Pepper
- Olive oil for sautéing
- ⅓ cup cheddar cheese, grated
- In a skillet pour couple of tbsp. of olive oil and sauté the onions and mushrooms in medium heat until they are soft.
- Add the spinach and dill and sauté for couple of minutes.
- Add the feta.
- Remove from fire and add the cream cheese and stir so everything is incorporated.
- Set aside.
- Preheat oven to 175° C / 375° F.
- Whisk the eggs and add the rest of the ingredients.
- Take a pan 21cm X 28cm / 8 in. X 11 in. and cover its bottom with parchment paper.
- Pour the omelet on it and bake for 15 minutes.
- Remove from the oven and let it cool for 5 minutes.
- Take the omelet with the parchment paper out of the pan and spread on top of it the stuffing.
- Carefully with the help of the parchment paper, roll it so as to create a log.
- Spread on top of it the cheddar cheese and place it under the broiler for 3 to 5 minutes.
- Be careful and pay attention to it so as not to get burnt.
- Remove, let it cool and with a sharp knife cut it in slices.
- Serve immediately.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/spanakopita-stuffed-omelet-rolls/
3.3.3070