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Solen Rolat so Spanak (Spinach Roulade)


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Photo sent in by Diana Todoroski

  • 500gm fresh baby spinach leaves or frozen spinach
  • 6 tablespoons of plain flour
  • 6 eggs
  • 3 tablespoons of water
  • 3 tablespoons of full cream milk
  • 1 tablespoon of baking powder
  • 1 tablespoon of salt
  • 200gm feta cheese
  • 250gm sour cream
  • 200gm Berlina ham
  • 200gm pickled gerkins
  • 1 grated egg


  1. Boil the spinach until soft.
  2. Drain water and allow spinach to dry by soaking up excess moisture with paper towel
  3. Whisk 6 egg whites with 1 tablespoon of salt
  4. Add the egg yolks, plain flour, water, milk and baking powder, then whisk until combined
  5. Add spinach and combine with wooden spoon
  6. Line baking tray with baking paper and lightly grease
  7. Pour in mixture and bake for approximately 30 minutes at 180 degrees Celsius (the rolat should have slightly risen and become a light brown colour)
  8. Lay the rolat down on a damp tea towel and roll with the damp tea towel to form a roll
  9. Leave to cool
  10. Combine the ingredients for the filling
  11. Once rolat has cooled, unroll and smear the filling evenly over the rolat
  12. Roll again with the filling inside
  13. Place in fridge to cool and harden for at least 2 hours
  14. You can decorate the rolat by smearing with a thin layer of sour cream and sprinkling with grated cheese


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