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Vegan Spinach Pie rolls

Category | Pies

Ingredients

1 packet country style Phyllo Pastry (chilled dough)

1 kilo Spinach fresh or frozen

4-5 tbsp organic Buckwheat

3 dry Onions

2-3 spring Onions

½ handful parsley & ½ dill

Salt & Black Pepper

A cup of extra virgin Olive Oil

Poppy seed for garnish (optional)

 

Method

Wash and finely chop the onions and spring onions. Do the same procedure with the fresh spinach. Sauté into a pan with some olive oil (1/3 of a cup) for 1-2 minutes. Then add the buckwheat (washed) and leave the mixture for another 1-2 minutes until it absorbs its liquids. Season with salt and pepper, add the dill and parsley (washed and chopped) and set aside to cool.

Follow the same procedure if you use frozen spinach with the only difference that pour it directly into the pan, without washing it and wait more minutes for it to defrost and stay without liquids.

 Take the sheet, grease it with a brush, spread the mixture in addition to the edges and wrap it in a roll. Continue the same process with the other phyllo pastries.

Place the rolls in a pan with non-stick paper, sprinkle with oil and sesame seeds and bake at 180 degrees for about 45 minutes or until phyllo pastries are golden brown.

 

 

Bon Appetite...

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