Serves 4
Preparation Time 15 minutes
Cooking Time 15 minutes

Egg Rolls

• 6 eggs
• 30ml milk
• 50ml butter

Creamy Spinach Filling

• 1 onion, chopped
• 250g mushrooms, chopped
• 45ml flour
• 350ml milk, or half milk and half cream
• 300g spinach, chopped
• 100g feta cheese, crumbled

1 Egg Rolls Beat the eggs and milk. Season to taste. Heat a little butter in a small non-stick frying pan. Pour a quarter of the egg mixture into the pan, swirl to cover the base and cook until just done. Remove from the pan. Cover with foil to keep warm while you make three more pancakes.

2 Creamy Spinach Filling Melt the remaining butter and sauté the onion and mushrooms until soft. Add the flour and stir well. Gradually add the milk, stirring well. Simmer for a few minutes.

3 Add spinach and cover with a lid. Simmer for a few minutes, until the spinach is just cooked. Stir in the feta. Spoon some filling onto each pancake. Roll up and serve.

Text and image: Ideas magazine