Baked Spinach Rolls

Ingredients

• 140 g flour (type 1050)
• 300 ml milk (1.5% fat)
• Salt
• 800 g fresh leaf spinach
• 30 g Rapeseed oil (3 tbsp)
• 2 Eggs
• 2 tbsp tahini
• 1 tsp butter
• 100 g mild cheese (sliced)

Instructions

1. 1.

   Whisk the flour with the milk and a pinch of salt in a bowl using a hand mixer until smooth, then let it rest for 10 minutes.

2. 2.

   Meanwhile wash, rinse and trim the spinach. In a large pot heat 1 tbsp oil. Add the spinach, cook until wilted, then drain through a sieve and season with salt.

3. 3.

   Separate the eggs; whisk the yolks into the flour-milk mixture. Beat the whites to stiff peaks and fold them in with a whisk.

4. 4.

   Heat ½ tbsp oil in a non-stick pan. Pour one portion of batter and cook for about 2 minutes on each side over medium heat; repeat until four golden pancakes are ready.

5. 5.

   Whisk the tahini with 3 tbsp water until creamy. Spread 1 tbsp of this mixture on each pancake, top with spinach, and roll up.

6. 6.

   Cut the rolls into slices about 3 cm thick. Grease a large shallow baking dish (≈31x20 cm) with butter and arrange the rolls tightly together.

7. 7.

   Slice the cheese into finger‑wide strips and lay them in a grid over the spinach rolls. Bake in a preheated oven at 200 °C (180 °C fan, gas mark 3) on the middle rack for about 15 minutes until bubbling.

8. 8.

   Serve hot, optionally with a drizzle of extra tahini sauce.