Illes Light Mince Roll Filled with Spinach Leaves and Feta Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500 g minced pork, lean
- 300 g tartare or round beef
- 2 egg (s)
- 1 clove garlic
- 1 pinch nutmeg
- 2 tablespoon breadcrumbs or parmesan
- 1 large onion (s)
- 1 teaspoon oil
- 125 g sheep cheese, liht
- 400 g spinach leaves, frozen or fresh, then a little more
- 1 pinch (s) cayenne pepper or chilli
- salt and pepper
- Ground caraway
- Spice (s), your choice
Print Recipe
Pin Recipe Instructions
- The food can be exchanged for normal minced meat or ground beef. My recipe is based on low fat and ww-suitable.
- Mix the meat with the onion, previously cut into cubes and sautéed with 1 teaspoon of oil, and the spices, including the eggs and breadcrumbs. To taste. If necessary, add your own spices of choice.
- Place the mixture on baking paper and roll out evenly into an elongated rectangle. Put the slightly thawed or freshly blanched and well squeezed spinach on top of the mince. Light sheep`s cheese at WW, otherwise crumble normal over the spinach. Sprinkle with pepper, salt and nutmeg and a pinch of garlic.
- Roll everything up with the baking paper like a sponge cake. It`s pretty easy. Press the ends shut and place the roll with the baking paper on a baking sheet or in a baking dish.
- Bake in a preheated oven at 200 degrees for about 40 minutes.
- If necessary, you can make a little sauce from the leaked meat juice on the baking paper.
- This is a quick and uncomplicated dish that is also suitable for parties. It tastes very good cold and warm.
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