Spinach – Paprika – Roll
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 6 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough:
- 4 egg (s)
- 1 packet spinach, chopped frozen (450 g)
- 1 cup breadcrumbs
- 6 tablespoon parmesan, freshly grated
- some salt and pepper
- nutmeg
For the filling:
- 2 packs cream cheese
- 1 bell pepper (s), fresh
- 4 tablespoon paprika pulp
- some salt and pepper
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Thaw the spinach. Line a baking sheet with parchment paper. Preheat the oven to 200 degrees.
- Separate the eggs for the dough. Beat the egg whites until stiff, mix the egg yolks with the parmesan in a second bowl. Mix in the thawed, drained spinach and breadcrumbs, season with a little salt, pepper and nutmeg. Fold in the whipped egg whites. Spread the dough evenly on the baking sheet. Bake in the preheated oven for 12 minutes. Let it cool down for 5 minutes, then turn it out onto a dampened kitchen towel and carefully peel off the baking paper. Roll up the dough with the help of the cloth.
- For the filling, clean and wash the peppers and cut into very small cubes. Mix the cream cheese with the paprika pulp, mix in the paprika cubes. Season to taste with salt, pepper and a little lemon juice.
- Unroll the rolling pin again and brush with the filling. Roll up again immediately and wrap tightly in aluminum foil in the refrigerator for at least 6 hours, or better overnight, let it sit.
- Cut into slices before serving.
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