Poached egg and feta cheese sandwich
Stuffed phyllo with spinach and mozzarellaThese crunchy phyllo rolls filled with spinach and mozzarella are a classic combination that’s sure to be a hit.
Prep time: 30 min., makes 8 servings
8 Ma'adanot Phyllo Dough Pastry, defrosted according to the instructions on the package
1/2-3/4 cup olive oil for brushing
170 grams Tnuva's Mozzarella Loaf, cut into sticks
For the spinach filling:
25 grams Tnuva Butter
1 medium-sized onion, peeled and finely diced
2 crushed garlic cloves
500 grams fresh spinach, cut into strips
1 tbs. freshly-squeezed lemon juice
Salt and pepper to taste
1 egg, whisked
3 tbs. bread crumbs
1/4 tsp. grated nutmeg
- For the spinach filling: Melt the butter in a big pot. Add the onion and fry until golden. Add the garlic and fry for another minute, then add the spinach and mix over a high flame until the spinach softens. Add the lemon juice, salt and pepper to taste and the nutmeg. Cook for another minute or two to evaporate some of the liquid. Remove from the stove top, mix in the breadcrumbs and cool until the mixture is room temperature. Add about 2/3 of the whisked egg (save the rest for glazing) and mix thoroughly.
- Spread a phyllo leaf on your workstation so that one of the long sides faces the front and brush with a thin layer of olive oil. Fold the leaf in two to form a rectangle with the short side facing the front. Brush the folded leaf with olive oil. Measure out 2 tbs. of the spinach filling and place a strip of filling in the middle of the rectangle, about 8 cm away from the bottom edge. Place a mozzarella stick on top of the spinach filling, then cover with another tbs. of spinach. Fold the lower margins on top of the filling and fold in the clean margins from both sides. Roll into a tight roll. Make another 7 rolls in the same fashion. Place the rolls on a baking tray lined with baking parchment.
- Preheat the oven to 190 degrees Celsius. Brush the rolls with a little bit of olive oil and glaze the upper half with the remaining whisked egg. With a sharp knife, make two short diagonal cuts on the top of each roll. Bake in the center of the oven for 25-30 min. until the rolls and golden and crisp. Serve hot (you can make ahead of time and reheat for a short time in the oven before serving).
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