Ingredients
800 g sorrel, dock, salt bush or nettle
1/3 cup sunflower oil
1/3 cup crumbled feta cheese
3 eggs
1 tsp paprika
3 tbsp melted butter
salt and pepper
Photo added on
Photo author
Lirinka
Method
Sorrel wash, cut into julienne and stew in the oil. When softened put crumbled feta cheese, beaten eggs and add salt to taste. Stir with a wooden spoon until the eggs cross. Serve sprinkled with melted butter, previously colored with paprika. The recipe is from the cookhouse Glojen monastery St. George.
Containers:
Difficulty
Easy
Tested
2 users
Source
Monastery kitchen Dimitar Mantov
Comments
Great Spring delicious meals.
I so do spinach, very tasty
Much yummy, good for the nice recipe!
It's great, my mother did it with nettles!
Very tasty spring cooked meal! I put and mint!