Baked stuffed rye pancakes with two fillings

Ingredients for 4 servings:

• 2 eggs
• 400 ml milk
• 190 g wholemeal rye flour
• 300 g minced beef
• 1 onion(s), red
• 3 garlic cloves
• 3 tbsp tomato paste
• 100 ml water
• 200 g spinach
• 100 g cottage cheese
• 300 g diced tomatoes
• 75 g cheese, grated
• 1 tbsp oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Mix the eggs, milk, and oil. Combine the flour and a pinch of salt and stir into the milk mixture. Use the batter to make six pancakes and set aside. Fry the minced meat in a pan. Finely chop 1/2 onion and two cloves of garlic and fry with the minced meat. Add the tomato paste and fry briefly, then deglaze with water. Reduce the heat slightly and season. Set the filling aside. Finely chop 1/2 onion and a clove of garlic and fry. Mix in the spinach and let it wilt. Remove the spinach mixture from the heat, mix with the cottage cheese, and season. Set this filling aside as well. Fill the pancakes with the fillings, roll them up, and place them alternately in a baking dish. Season the diced tomatoes and sprinkle over the pancakes. Sprinkle with grated cheese. Bake at 180°C (convection oven) for 15 minutes.