Spinach and cream cheese roll

Spinach and cream cheese roll

bunch of spinach (about 400 g)

300 g "Nadugi" TM Shchedryk

150 g of curd mass TM Shchedryk with spring greens

30 g of walnuts

3 tbsp. of wheat flour

spices to taste (we recommend nutmeg and cumin)


sun-dried tomatoes


Preheat oven to 180-200 °C. Cook a pair spinach for 5 minutes, when cool, grind in a blender. Mix with spices, salt and half "Nadugi" and flour. Put the spinach mixture evenly on the laid parchment baking sheet, bake for 20 minutes, remove and let cool. Connect the second half "Nadugi" chopped greens, cottage cheese and nuts and stir. Filling spread over spinach tortilla, put thin layers of sun-dried tomatoes and wrap the roll. Put in the fridge for a few hours. Before serving, cut with a sharp knife.

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