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Vegetable Nerofoi Recipe
|Spinach||5 Bunch (500 gm)|
|White sauce||4 Cup (64 tbs)|
|Cooking cheese||100 Gram|
|Chopped parsley||2 Tablespoon|
|Bicarbonate of soda||1 Pinch|
|Cold water||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1698 Calories from Fat 1032
% Daily Value*
Total Fat 118 g181.6%
Saturated Fat 48.5 g242.7%
Trans Fat 0 g
Cholesterol 203.3 mg
Sodium 5738.8 mg239.1%
Total Carbohydrates 92 g30.8%
Dietary Fiber 13 g51.9%
Sugars 48.7 g
Protein 76 g152.8%
Vitamin A 1053.1% Vitamin C 313.5%
Calcium 247.7% Iron 100.7%
*Based on a 2000 Calorie diet
Chop the spinach very finely, add 1/2 teacup of water and a pinch of soda bi-carb and cook.
When cooked, drain it and blend in a liquidiser.
Add 2 tablespoons of white sauce and salt and pepper to the spinach.
Boil plenty of water. Add 2 teaspoons of oil to the boiling water.
Roll out the dough into small thin rounds. Drop the rounds, one at a time in the boiling water.
Cook for 1/2 minute, take out, fill with a little spinach mixture and roll up.
Grease a baking dish and arrange the rounds on it.
Add salt, pepper and half of the cheese to the white sauce.
Pour the sauce over the rounds. Sprinkle the rest of the cheese and dot with butter.
Bake in a hot oven at 400Â°F. for 20 minutes. Sprinkle parsley on top.