Mains · Finnish

Feta and Mushroom Filled Spinach Omelet Roll

Name: Feta and Mushroom Filled Spinach Omelet Roll
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 75 g butter; 1.5 dl wheat flour; 7 dl milk; 4 egg yolks; 100 g chopped spinach frozen; 0.5 tsp salt; 0.25 tsp black pepper; 4 egg whites; 1 pkt feta cheese 150 g; 1 can salad cheese cubes in brine 365 g/200 g; 2 onions 200 g; 1 tub button mushrooms 200 g · fresh; 0.5 tbsp syrup; 0.75 tsp marjoram or tarragon; 0.5 tsp thyme; pinch of black pepper

A spinach omelet roll filled with feta and mushrooms is suitable as an appetizer or for lunch served with a salad.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Feta-sienitäytteinen pinaattimunakasrulla

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Melt the fat and stir in the flour in a non-stick saucepan. Whisk in the milk and bring the mixture to a boil, stirring constantly. Let simmer over low heat for about 5 minutes. Whisk the egg yolks into the slightly cooled mixture. Squeeze the excess liquid from the thawed frozen spinach. Add the spinach and seasonings to the mixture. Whip the egg whites into a stiff foam and gently fold them into the batter.
2
Grease a sheet of parchment paper with oil. Pour the batter onto the paper on a baking sheet. Bake in a 225-degree oven for about 20 minutes. Invert the omelet sheet onto another piece of parchment paper.
3
Crumble the feta cheese. Peel and finely chop the onions. Clean and slice the mushrooms. Brown the onions and mushrooms in fat. Add the syrup and seasonings. Spread the onion-mushroom mixture and the crumbled salad cheese cubes onto the omelet sheet. Roll up the omelet sheet like a Swiss roll, leaving the seam side down. Serve as an appetizer, lunch, or evening snack with a fresh salad.

Main courses