Spinach and quail egg savory roll

Name: Spinach and quail egg savory roll
Ingredients: 300 g flour; 100 g butter; 120 g sour cream; 1 egg; 1 egg yolk; 1 tablespoon vinegar; 1 teaspoon baking powder; 1/8 teaspoon salt; 300 g frozen spinach; 150 g cottage cheese; 15 g parsley; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 18 quail eggs; 1000 ml water; 18 feta-style cheese cubes (180 g)

Appetizers - Spinach and quail egg savory roll by Daciana H. - Recipia

Frozen spinach needs to be squeezed well; the spinach and quail egg savory roll slices neatly, and the filling stays in place. The butter and sour cream dough browns in the oven, and the cross-section of each slice shows the quail eggs and feta-style cheese cubes arranged in rows. I like the slices cold, with the eggs showing, so I cut them thicker. Prep: 30 minutes. Cook: 49-54 minutes. Rest: 90 minutes. Total time: 169-174 minutes. Serves: 8. About 390 kcal and 16 g of protein per serving.

Ingredients

300 g flour
100 g butter
120 g sour cream
1 egg
1 egg yolk
1 tablespoon vinegar
1 teaspoon baking powder
1/8 teaspoon salt
300 g frozen spinach
150 g cottage cheese
15 g parsley
1/2 teaspoon salt
1/4 teaspoon ground pepper
18 quail eggs
1000 ml water
18 feta-style cheese cubes (180 g)

Preparation

1. Mix the softened butter with the sour cream, egg, egg yolk and vinegar until creamy. Mix the flour with the baking powder and salt, then work it in and knead until you have a smooth dough. Wrap it and chill for an hour. 2. Thaw the spinach and squeeze it well, until no water comes out. 3. Mix the spinach with the crumbled cottage cheese and chopped parsley. Add 1/2 teaspoon salt and 1/4 teaspoon ground pepper. 4. Boil the quail eggs for 4 minutes in 1000 ml water, then cool and peel them. Cut the feta-style cheese into 18 cubes. 5. Roll the dough out into a thin rectangle. Spread the spinach over it, leaving a 2 cm border, then arrange a row of 9 eggs and a row of 9 feta-style cheese cubes lengthwise. Repeat with the remaining eggs and cheese cubes, finishing with cheese, then roll it up tightly. 6. Put the roll on a large baking tray lined with parchment paper and bake in an oven preheated to 190°C for 10 minutes. Lower the temperature to 180°C and bake for another 35-40 minutes, until well browned. Leave it to cool for 30 minutes before slicing.

Notes

Store covered in the fridge for up to 3 days. You can replace the 300 g frozen spinach with 300 g fresh spinach, blanched for 5 minutes and drained; the dough contains gluten and dairy, and the filling contains eggs. Squeeze the thawed spinach well, and drain the cottage cheese well if it is wet. If the feta-style cheese is very salty, rinse the cubes and dry them before adding them to the roll. Serve the slices with a simple green salad.