October 14, 2011

Spinach omelette roll with quinoa, chickpea and feta filling

Hi friends, hope you've had a nice week so far?

I couldn't wait to share this recipe with you, and I truly hope that you will enjoy it as much as I do! Oven baked omelette rolls are quite popular in Finland, but breaking the tradition I have used a quinoa filling with chickpeas, fresh mint and feta cheese. This is such a protein and nutrient rich dish and, apologies for saying it myself, so darn tasty I could've finished the whole roll myself if my stomach would've allowed me. Please don't let the few steps in the recipe scare you from making this, the process is simple and well worth it. 

Have a lovely weekend!

Spinach omelette roll with quinoa, chickpea and feta filling
(The omelette roll recipe is adapted from Kotiruoka book)

600ml milk (I prefer low-fat organic)
110g + 1 tablespoon wholegrain spelt flour
150g defrosted spinach, chopped*
1 teaspoon baking powder
pinch of sea salt
freshly ground black pepper or ground white pepper
3 large eggs (I prefer free-range, organic)


1 cup (180g) quinoa, rinsed
1 1/2 cups water
1 x 400g can chickpeas, drained and rinsed**
150g feta (I used one with 13% fat), chopped into small cubes
a small handful of fresh mint, finely chopped
freshly ground black pepper
squeeze of fresh lemon juice

* I used English spinach I had blanched and frozen. You could use shop-bought frozen spinach or quickly blanch fresh spinach.

** Of course you could use raw chickpeas, soaked and boiled until tender, as well.

1. Preheat oven to 180C and line a 35cm x 29 cm baking tray with baking paper. 

2. Put the milk and the flour in a heavy-based saucepan and bring the mixture to boil, stirring constantly. Let simmer for a couple of minutes or until thickened. Remove from the heat and let cool slightly.

3. Add the spinach and baking powder mixed with one tablespoon of flour into the milk mixture. Stir well to combine.

4. Whisk in the eggs one by one. Season the mixture with a pinch of sea salt and freshly ground black pepper or ground white pepper (to taste). 

5. Pour the batter on to the baking tray and bake for 25-30 minutes or until firm to touch and browned underneath. 

6. Turn the omelette onto another (clean) sheet of baking paper, remove the baking paper you used to bake the omelette on, and leave the roll to cool slightly.

7. While the omelette is baking, prepare the filling. Place the rinsed quinoa, along with 1 1/2 cups of water in a saucepan and bring to boil. Let simmer for 10 minutes, then turn off the heat, cover the pan and let it sit for a further 5 minutes.

8. Add chickpeas, feta and mint into the quinoa and season the filling with pepper and freshly squeezed lemon juice. 

9. Spread the filling onto the omelette and using the baking paper, roll the omelette into a quite snug roll. Leave to cool down completely before cutting. You can also chill the roll in the fridge for 15-20 minutes, this makes the cutting easier.