Spinach Cheese Wrap Recipe


(For 6 People)

500g spinach, chopped
400 gr İçim Fresh Cheese
250 gr İçim Milk
250g pumpkin kernels
200 g flour
4 egg yolks
1 egg
Zest of 1/2 lemon
1 sweet onion, grated
Extra virgin olive oil
Salt, black pepper


Put the onion with 2 tablespoons of olive oil in a frying pan. Fry for about 3 minutes. Add the spinach to the pan, raise the heat and stir to ensure that the spinach is cooked thoroughly. Add salt and set aside to cool. Mix the flour with the egg yolks and egg and knead. Add the spinach and continue kneading. Get a homogeneous and firm dough.
Wrap the dough in cling film and let it rest in the refrigerator for 2 hours. Pass the zest of half a lemon through a food processor together with a pinch of black pepper, 2 tablespoons of olive oil and a pinch of thyme leaves to make a sauce. Put İçim Fresh Cheese on a baking tray lined with baking paper, spread the sauce you prepared on it and bake in the oven at 100 degrees for 30 minutes. Put the pumpkins in the pot with the milk and cook until tender. Crush the softened pumpkins with the help of a blender and turn them into sauce. Add 120 g of İçim Butter, a pinch of salt and pepper and mix.

Roll out the rested dough with a rolling pin and make a rectangle. Spread the İçim Fresh Cheese on the dough. Roll the dough into a roll. Glue the ends by pressing them. Wrap the roll first in wax paper and then in cling film. Put the roll in a large pot of boiled water and cook on very low heat for 40 minutes.

Remove the roll from the saucepan, drain it, let it cool in the refrigerator for 2-3 hours, without opening the paper and film. After cooling, unwrap the foil and paper and slice the roll into 2 cm thick slices. Serve with warm pumpkin sauce.