Potato rolls with spinach (in a pan)

Ruddy potato rolls with aromatic and juicy filling are very tasty! The dough for rolls is kneaded on the basis of boiled potatoes and turns out to be very tender. The filling is made from fresh or frozen spinach with onions and garlic. Potato rolls are fried in a pan. A simple and tasty experiment in the kitchen.

Ingredients

• Potatoes - 500 g
• Spinach - 500 g
• Flour - 80 g (0.5 cups with a volume of 250 ml) + for working with dough
• Yolks - 2 pcs.
• Fresh chili - to taste
• Garlic - 2 cloves
• Vegetable oil - 20-30 ml
• Ground nutmeg - 1 pinch
• Salt - 0.5 tsp

Directions

1. Prepare all ingredients.
2. Spinach works fresh or frozen. Frozen must be defrosted in advance, so that then it is slightly chopped.
3. You don't need to use chili peppers.
4. Wash potato tubers well without peeling, dip in boiling salted water and cook until soft. The cooking time depends on the type of potato and the size of the root crop. It took me about 40 minutes.
5. In the meantime, get busy with the filling.
6. Peel the onion and garlic and cut into small cubes.
7. Chili, if using, cut into small pieces.
8. Heat vegetable oil in a deep skillet and sauté onions, chili peppers and garlic over low heat for 4-5 minutes.
9. Rinse fresh spinach. Cut off the stems. Cut the leaves into small strips. (Grind the defrosted spinach a little too.)
10. Place the spinach in a skillet with sauteed onions and toss. Simmer for 10-15 minutes. During this time, the spinach will settle well.
11. Finally, add salt and ground pepper to taste. Stir and cook for another 3-4 minutes. Turn off the heat, cool the filling a little.
12. Cool boiled potatoes, peel and grate on a fine grater.
13. Add salt, ground pepper, nutmeg and egg yolks. Stir or mash with a potato grinder.
14. Add the sifted flour. Stir.
15. Cover the board with cling film in several layers (3-4 layers). Sprinkle the foil well with flour. Place mashed potatoes in the center and spread into a rectangular layer. I have a layer size of 30x26 cm. Sprinkle a little flour on the potato mass on top.
16. Spread the cooled spinach filling over the potatoes.
17. Gently roll the roll, helping yourself with the film.
18. Cut into portions, not thin, as the dough is tender and clings to the knife. After each cutting, I rinsed the knife with water.
19. (For an even easier cut of the rolls, you can place the roll in the freezer for 30 minutes to set it a little.)
20. Heat vegetable oil in a skillet. Carefully line the cut rolls and lightly press down and smooth with a spatula. Fry over medium heat for 3-5 minutes on one side.
21. Gently turn each roll with two scoops and continue to fry on the other side for 2-4 minutes, until golden brown.
22. Place the rolls on a paper towel to remove any remaining oil.
23. Potato rolls with spinach are ready. Serve them warm, with a fresh vegetable salad, or as an addition to a main course. If desired, you can add sour cream to the rolls.
24. Bon Appetit!