Pan-Fried Spinach Roll

Ingredients

Roll sheets:

• 2 medium M eggs (120 g) — chicken eggs
• 100 g — cottage cheese for baking, crêpes and filled dumplings 6%
• 30 g — ground oat flakes
• 1 pinch — salt
• 1/2 tsp — garlic powder
• 1 tbsp — fresh dill

Filling:

• 100 g — onion
• 100 g — smoked chicken breast 96% meat
• 2 tbsp (30 ml) — water
• 15 ml (1 tbsp) — rapeseed oil
• 200 g — frozen spinach leaves
• 1 pinch — salt
• 1 pinch — dried oregano

Preparation

1. I mixed the sheet ingredients and cooked 2 roll sheets as follows: I poured a quarter of the batter into the pan, sprinkled a little chopped dill, let it cook for about 1 minute, lifted it to the side of the pan and poured another quarter, repeating until all the batter was used up.
2. I placed the roll sheets on a platter and filled them with the spinach mixture, prepared as follows:
3. I finely chopped the onion and chicken breast and sautéed them in oil for about 3–5 minutes, stirring occasionally; I added the frozen spinach and water and let the filling cook uncovered over low heat for 5–10 minutes, stirring from time to time; I seasoned with salt and oregano.
4. I spread half of the filling evenly on each of the 2 sheets and rolled them up tightly; I portioned them as desired and served a delicious and healthy dish.
5. Enjoy your meal!

Recipe in pictures

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