EGG ROLLS WITH SPINACH
Prep time: 15 mins Cooking time: 15 mins Serves 4
6 eggs 2 tbsp milk 50g butter 1 onion, chopped 250g mushrooms, chopped 3 tbsp flour 350ml milk 300g spinach, chopped 100g feta cheese, crumbled METHOD 1 To make egg rolls, beat eggs and milk together. Season to taste. Heat 15ml butter in a small non-stick frying pan. Pour a quarter of egg mixture into pan, swirl to cover base and cook until just done. Remove from pan. Cover with foil to keep warm. Repeat to make 3 more pancakes. 2 To make creamy spinach filling, melt remaining butter and sauté onion and mushrooms until soft. Add flour and mix well. Gradually add milk, stirring all the while. Simmer for a few minutes. 3 Add spinach and cover pan. Simmer for a few minutes or until spinach is just cooked. Stir in feta. 4 Spoon some filling on to each pancake. Roll up and serve.