SPINACH ROLL
An easy side dish to do well beforehand if you do not want to spend all your time in the kitchen on Christmas day or New Year.
- 3 bunches spinach
- 2.5 ml mustard powder
- 250 ml grated cheddar / feta cheese / blue cheese (or a mixture of all 3)
- 1 small container sour cream
- 1 packet white onion soup powder
- 2 rolls puff pastry
Remove stalks from the spinach and roughly chop the leaves.
Steam the spinach in a double cooker until soft. Submerge the steamed leaves in ice water.
Drain the leaves and get rid of any access water by drying it out in a disposable kitchen cloth.
Roll the spinach leaves into a sausage and cut into slices.
Mix the cheese, mustard powder and sour cream.
Add spinach and mix.
Unfold the pastry and spread half of the cheese mixture on each roll.
Fold the filled pastry and cut slits on top of the pastry.
Place each roll on a prepared baking sheet.
Bake the spinach roll in a preheated oven at 200ºC for 30 – 35 minutes or until cooked.
Notes:
You can freeze it raw for up to 3 months. Defrost and bake as needed.
Recipe and photo: Elize de Kock
