This enchilada with spinach and lemon is a delicious spring dish. Spinach is a real spring vegetable, it contains eggs and the lemon gives it a fresh taste. Just pop it in the oven with some grated cheese and enjoy.
Ingredients, for 4 people:
- 150 grams of oat or whole wheat flour
- 4 eggs
- 300 milliliters of whole milk or unsweetened almond drink
- 3 tablespoons of olive oil
- 450 grams of spinach
- 100 grams of sun-dried tomatoes
- 200 grams of cottage cheese
- 100 grams of grated mature cheese
- 1 organic lemon
Additional needed
- Oven dish measuring 20 by 30 centimeters
Enchilada preparation
Preheat the oven to 180 degrees. Mix the flour, eggs, milk and possibly a pinch of salt into a smooth batter. Heat 1 teaspoon of oil in a frying pan and fry 4 thin pancakes from the batter.
Heat 1 tablespoon of olive oil in a large frying pan. Add the spinach in parts and let it shrink. Place the spinach in a sieve and push out the excess moisture with the back of a spoon.
Cut the sun-dried tomatoes into strips. Place the spinach, sun-dried tomatoes, cottage cheese and half of the grated cheese in a bowl. Scrub the lemon clean and grate the zest over it. Squeeze the fruit and add the juice. Season with salt and pepper and stir.
Grease an oven dish with 1 tablespoon of oil. Divide the filling over the pancakes, roll up and place side by side in the oven dish. Sprinkle the rest of the cheese on top and bake in the oven for 15 minutes until golden brown.
Sandra Ysbrandy can be heard every Thursday on the broadcast of Delicious lunch with Daniel Dekker on NPO Radio 5. For more recipes from Sandra, visit our recipe page.
(Source and photo: Sandra Ysbrandy)
