Mushroom and Spinach Roll
I love my meatless meals and this Mushroom and Spinach Roll recipe is one of them. In the past I would make loads of these rolls, (back in the 90's), I even made them smaller as individual rolls, so my daughter and I could take them to work for lunch.
Today, I am no longer working and only have to cater for my husband and myself, so I make just two large rolls, which I can cut in half and share with my husband. One roll for dinner and the second roll for lunch on another day, these spinach rolls once baked freeze well.
This Mushroom and Spinach recipe is relatively easy, all you need is a few simple ingredients and be ready for a little prep work.
Mushroom and Spinach Roll - Makes 2 (serves 4)
1 medium leek
200gr chestnut mushrooms
300gr frozen spinach
200gr cottage cheese
2 small eggs
4 cloves garlic
1 tablespoon cornflour
dash of white wine (optional)
500gr Fresh or frozen Puff Pastry
Into a non-stick frying pan, dash of olive oil, saute sliced leek and mushrooms, add nutmeg, salt, and a dash of white wine (optional).
Remove from pan, next saute defrosted spinach with crushed garlic. Make sure you saute until all liquid has evaporated.
Allow the mushrooms and leek and spinach to cool.
Place all ingredients into a large bowl. Add eggs, cottage cheese and cornflour, and mix well.
Roll out half the puff pastry, add half the mixture, and brush beaten egg around the edges, fold over pastry and pinch edges to seal.
Brush the top with beaten egg and sprinkle with coarse salt.
Bake in hot oven 210C for 30 minutes.
Rest for 20 minutes then serve with a salad.
Perfect accompaniment - sweet chilli sauce or if you don't like the heat, good old tomato ketchup will do as well. I like mine without any sauce.
Baked Rolls can be frozen. Allow to cool completely, wrap in foil, and refrigerator or freeze for another day.
To Reheat: If frozen, allow to defrost in wrapped foil and place in hot oven for 15-20 mins to heat through. Open foil for last 5 mins to allow the pastry to re-crisp.
INDIVIDUAL ROLLS: Divide the pastry and the mixture into four, and make four (4) individual rolls in the same manner.
Bon appétit !