These stuffed spinach leaves are an adaptation of Greek dolmades — stuffed vine leaves. They contain no meat; serve them as an appetizer or side dish.
ingredients
serves 4
16 large spinach leaves, trimmed of stalk
3 tablespoons butter
2 medium-sized onions, thinly sliced
1/2 pound mushrooms, sliced
4 cups fresh breadcrumbs
1 egg, beaten
1 garlic clove, crushed
pinch of grated nutmeg
salt
freshly ground black pepper
1 1/4 cups chicken stock
1 egg yolk
juice of 1/2 lemon
method
1. Blanch the spinach leaves in boiling water for 2 minutes. Lay them out on a clean glass towel to drain.
2. Melt the butter in a skillet. Fry the onions until softened. Stir in the mushrooms and fry for a further 3 minutes.
3. Remove from the heat and add the breadcrumbs, beaten egg, garlic, nutmeg and seasoning. Mix well.
4. Set aside 4-6 spinach leaves. Divide the stuffing between the rest of the leaves and roll them up securely, folding the sides of the loaf over the filling and then rolling each one up.
5. Line a greased flame-proof saucepan with the reserved spinach leaves.
6. Arrange the rolls on top, in one layer with the seams underneath. Pour over the stock.
7. Bring to the boil, then cover the pot and simmer for 30 minutes.
8. Transfer the spinach rolls to a warmed serving dish. Keep warm. Strain the cooking liquid back into the saucepan.
9. Combine the egg yolk and lemon juice. Add a little of the hot cooking liquid, then stir this mixture into the rest of the liquid.
10. Cook gently, stirring, until thickened.
Serve this sauce with the spinach rolls.
