Spinach & Cheese Pinwheels

https://cacao-shamaness.com/rice-paper-bureka-with-spinach-and-feta/

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the tofu by removing the excess water. In a medium bowl, crumble the tofu into very small pieces. Note: Freezing the tofu is a great way to make your tofu last longer and give it a crumblier texture

Step 2

Add the remaining ingredients to the bowl and stir through. Leave in the fridge while you prepare the spinach-feta mix. Alternatively, leaving it overnight will give the spices a chance to absorb into the tofu.

Step 3

Sauté the onion and garlic until cooked- on medium high heat in a wide pan.

Step 4

Add the spinach & bok choy and stir until fully cooked.

Step 5

Add the crumbled feta cheese, and spices. Mix well. remove from the stove and let cool.

Step 6

Mix the Tofu Ricotta and the Spinach Feta together in a bowl and set aside.

Step 7

Place a parchment paper on a baking tray and rub it generously with oil

Step 8

In a wide bowl add the water, oil & maple syrup. Mix well.

Step 9

Use a cotton tea towel or pillow case to lay the rice paper on. Note: This prevents the paper sticking to the surface.

Step 10

Dip one sheet at a time in the maple water and cover. Don't leave them too long in the water, as they should be a little firm to roll.

Step 11

Place the stuffing in a line across the rice paper towards the side that's closest to you. As you begin to roll away tuck the rice paper into and over the filling center only. There should be a space at each end with no filling. Roll firmly and the stuffing will spread, it will look similar to a sausage. Use the maple water on the tips of your fingers to close off any open parts along the seam.

Step 12

Turn the sausage so that is now in a line. With the seam facing upside, take one end and start to roll the sausage away from you. Keep rolling until you reach the other end. Remove excess filling so you can wrap the last part around the wheel. Note: When you reach the other open end, use the maple water, and seal the end

Step 13

Place the roll on the oiled tray, and repeat the process until you have 12 rolls up to 20

Step 14

Brush each one of the rolls with more oil, on the bottom, top, and sides. Sprinkle with black sesame seeds and place in the fridge for 10-30 mins.

Step 15

Bake them in a preheated oven at 200°C for 15-20 minutes or until golden brown. You can eat them right away or you can warm them up again a few hours later so they will gain crisp again! AIR FRYER: 200°C 8-10 minutes

Step 16

Store in an airtight container and use within a few days.