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Spinach roll with cream cheese

Spinach roll with cream cheese

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Beat the eggs, boiled spinach and sour cream with a whisk, adding salt, pepper to taste and baking soda with lemon juice mixing well, then flour. Mix everything well and place in a tray with baking sheet. Bake the top in the oven at 180 degrees, about 15-20 minutes. The countertop should not brown, just pass the toothpick test, if it comes out clean on the countertop then it is ready.

When the top is hot, peel it off the baking paper, then roll it tightly in the same paper and let it cool.

Until it cools, prepare the cream cheese, mixing all the ingredients for the cream until a fine paste is formed. If you want you can add more salt.

Unwrap the cooled top from the baking paper and grease it with cream cheese, then roll it tightly and let it cool for at least 2-3 hours before serving.

Good appetite!

3 reviews for Spinach roll with cream cheese

Radu Marin & ndash 06/04/2021

An extraordinary roll, made with taste, I recommend!

Predescu M. & ndash 22/05/2021

DANIEL & ndash 26/05/2021

Don't forget to take

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RECIPE PREPARATION Spinach roll appetizer with cream cheese and kapia pepper:

Heat the grape seed oil in a frying pan together with the chopped garlic, approx. 3 minutes on high heat, then add the frozen spinach puree, fill with a cup of cold water and cook for approx. 15 minutes. The starch is mixed with the cooking cream brought to room temperature and added to the spinach puree, in a thin thread, stirring continuously, until it is incorporated, then it is left to cook for approx. 5 minutes on low heat.

The spinach puree is left to cool for approx. 30 minutes.

After it has cooled, add the eggs, stirring until incorporated, then the cheese, grated smoked cheese, season with salt and pepper and mix gently until a homogeneous dough is obtained.

Line a large baking tray with parchment paper, then turn the spinach and cheese dough over and bake in the preheated oven for approx. 25 minutes at 200 degrees.

After the dough is baked, take it out of the oven and leave it to cool, carefully, in the tray for approx. Ten minutes.

Meanwhile, prepare the cream cheese. Thus: the kapia pepper is washed, cleaned and cut into cubes. In a large bowl, add the 2 kinds of cream cheese and kapia pepper cubes, stirring gently, until incorporated into the cream.

Spread the cream cheese over the cooled surface on the entire surface, then lightly roll the roll with the help of the baking sheet. Attention is very fragile, you have to be patient! Then refrigerate for at least 30 minutes before serving, preferably until the next day.

Spinach roll with cream cheese

Today I prepared a "killer" recipe of a poisonous green. I gave it the shape of a roll and filled it with a colored cream to confuse the victims….

• 130 g of flour
• 130 g butter
• 270 ml milk (or 4 tablespoons milk powder)
• 1 large box (canned) of spinach or a bag of 500g frozen spinach
• 5 eggs
• 250 g cream cheese
• 100 g of sheep's milk
• 150 g grated Parmesan cheese (or hard, smoked cheese)
• 50 g butter
• 1 yellow bell pepper
• Salt or a tablespoon of Vegeta, pepper
• ½ link finely chopped parsley
1. Drain, in a cup, the juice from the canned spinach. The leaves are passed through a blender until they become puree. If frozen spinach is used, it should be thawed before use.
2. Melt the diced butter in a saucepan. Gradually add the flour and mix very quickly, until a cream is formed. Put the puree or finely chopped spinach. Extinguish the composition with the warm milk added little by little and mix well. I used the canned juice in which I dissolved the powdered milk and Vegeta. Remove from the heat and allow to cool, then add the egg yolks, in turn, the beaten egg whites and pepper. I usually use Vegeta instead of salt for spinach.
3. Pour the composition into a tray lined with baking paper and bake in the hot oven for about 25 minutes on high heat. Then, bake for another 20 minutes with the fire reduced to medium.
4. In 50 g of butter, cook the peppers cut into small cubes until soft.
5. Meanwhile, prepare the filling. Cream cheese is mixed with grated telemeau, parmesan or cottage cheese and chopped parsley. Add the bell pepper and spice to taste.
6. After removing the tray from the oven, cover with baking paper, kitchen napkin and another tray. Everything is turned upside down in a short motion. Then, immediately, the paper comes off the bottom of the countertop.
7. Spread the cheese composition and roll carefully. Fold the roll tightly in the baking paper and the napkin, then in cling film. When cool, unfold, place on a long tray, cut into slices and serve with scrambled eggs.

I'm sure that if frozen or fresh spinach is used, the color of the roll will turn emerald green, but the "killer" effect is lost…

Method of preparation

Tasty recipes for Easter meal

Separate the eggs, mix the yolks in a bowl with the oil, spinach, sour cream, flour, baking soda and a little salt, and beat the egg whites with a pinch of salt.

Using a spatula, gently combine and mix the 2 compositions, until everything is well blended.

In the large pan on the stove, place a baking sheet and turn over the resulting composition. Put in the oven for approx. 20 minutes.

When it is ready, we turn it on another baking sheet and roll it lightly, using paper. Leave it until it cools completely.

Meanwhile, mix the cream cheese with the cream until you get a cream that is easy to spread. (I use a cheese that can't be spread so simple on the roll, that's why I mixed it with sour cream, if you have a different cream cheese, you can omit to add more cream).

When the roll sheet has cooled completely, lightly unwrap it, spread the cream cheese, then roll it again and the spinach roll is ready.

Leave it in the fridge for a while, then it can be served! It's a great idea for festive menus!

Method of preparation

To start, let the oven heat up when we put the dough.

Separate the eggs, beat the egg whites with a pinch of salt, then add the sugar and vanilla sugar and mix until all the sugar melts, then add the yolks all at once, mix a little, add the essences to taste, oil, mix new and at the end we add flour mixed with baking soda, mix everything well until incorporated.

In a large stove tray, greased with a little oil and lined with baking paper I put a little dough mixed with cocoa, for a more beautiful appearance of the roll, (if you want to try and you want to come out more beautiful, use a pos , I made with a spoon, faster: D) Put the tray in the oven for about 5 minutes, then take it out and put the rest of the dough, level it nicely and put it back in the oven for about 20 minutes.

For the cream: Ricotta, sour cream and cottage cheese we mix it with sugar and vanilla sugar depending on how sweet you like it, and for a more aromatic taste you can put it over cream cheese and fresh fruit, only when the cream is spread on roll, because otherwise the fruit stalks.

When the pandispan sheet is ready, take it out and turn it over on a damp towel, remove the baking paper, then turn the pandispan sheet with the towel on the removed baking paper and roll gently, using the baking paper again.

Leave a little, then unroll the roll and put the filling, roll again, taking care not to break and the roll is ready! You can improve it, you can make a icing or powder it with powdered sugar, there are many options!

Spinach roll with cream cheese, cottage cheese and salmon

We offer you a simple recipe, it is not very laborious, extremely tasty and tender for those who want to change it to their own taste. Is about spinach roll with cream cheese, cottage cheese and salmon.

* 0.350 kg of boiled spinach, well drained of liquid and finely chopped
* 3 eggs
* 4 tablespoons sour cream
* 7 tablespoons flour
* 1 teaspoon baking soda
* 1 tablespoon of lemon juice
* salt, pepper to taste
* 0.150 kg of fresh cottage cheese
* 0.150 kg of grated cheese
* 0.150 kg of butter at room temperature
* 0.250 kg of smoked salmon

Put the spinach, eggs and sour cream in a bowl and then beat well with a fork. Add flour, salt and pepper to taste, add the baking soda quenched with lemon juice. Mix everything and pour into a tray covered with baking paper. Bake in the preheated oven at 180 degrees Celsius for 15-20 minutes. During baking, the green color will intensify. The countertop must not brown, but pass the toothpick test, which, inserted in the countertop, must come out clean.
Meanwhile, prepare cream from cottage cheese and cheese.
The cooled countertop will come off the baking paper. Then run very tightly and allow to cool in this position.
Grease with cream cheese, and then place the salmon slices covering the entire surface. Roll very tightly and let it cool for at least 2-3 hours before cutting.

Method of preparation

Rub the yolks with sour cream, oil, baking powder, salt and then add the coloring ingredient (tomato paste or spinach), incorporating easily.
Add the flour to the mixture and then the beaten egg whites

Place in the tray lined with baking paper (as we want the roll to look like at the end) diagonally strips of dough of different colors.

After baking, remove from the tray on another baking paper, roll and leave to cool. The cream cheese is made from cheese mixed with sour cream, finely chopped peppers, finely chopped green onions. Unwrap the roll of paper, spread the cream cheese and roll it back, leave it to cool for a few hours wrapped in cling film.