Spinach Wraps filled with Dill Cream

35min

Servings

2
  • 400g Fresh Spinach
  • 4 Egg
  • 300g cremefraiche
  • Dill
  • Pepper
  • Salt
  1. Pre-heat your oven to 200°C (390°F)
  2. Wash the spinach, put it into a strainer and pour boiling water overtop of it
  3. Press out as much water as you can out of the spinach as you can
  4. Next, puree it, add the eggs, some salt and pepper and puree it again
  5. Spread the paste on a baking tray covered with a baking paper and bake the wrap for about 10-15 minutes, until it gets firm
  6. In the meantime, mix Crème fraîche, salt, pepper and dill in a bowl
  7. Once the the wrap is getting firm, remove it from the oven and transfer it onto a mesh or a cutting bord. For removing it from the baking paper, you can use a spatula. If you placed the wrap onto a cutting board, you should flip it from time to time
  8. Let the wrap cool fully. After about 5 minutes, dab the wrap with a paper towel from both sides, to get rid of the moisture building up on it
  9. Once the wrap has cooled sufficiently, spread the cream on it, roll it and enjoy it