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Ham-Wrapped Leek & Spinach Skillet Rolls
Recipe

Ham-Wrapped Leek & Spinach Skillet Rolls

Quick & Easy

Creamy leek and spinach filling rolled in ham, quickly warmed in the same skillet.

Why smarter

5 min prep covers trimming, rinsing, and thin-slicing leek. 6–7 min sauté to soften, 2–3 min to wilt spinach and melt cream cheese, 4–5 min to fill, roll, and warm in the same skillet. Total 18 min is realistic including plating.

Chef tip

If the filling feels stiff, loosen it in the pan with a splash of water, then roll while warm so the ham seals easily. Shortcut: Use store-bought sliced cooked ham and store-bought cream cheese.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 6 slices cooked ham 6.000 slices cooked ham
2 1 leek 1.000 leek
3 120 g spinach 120.000 g spinach
4 120 g cream cheese 120.000 g cream cheese

Method

  1. Trim leek, split lengthwise, rinse well, then slice thin.
  2. Heat a little oil in a skillet. Sauté leek over medium-high heat until soft and lightly golden, 6–7 min; season with salt and pepper.
  3. Add spinach and toss until wilted, 1–2 min. Stir in cream cheese until creamy; cook 1 min to thicken. Taste and adjust seasoning.
  4. Spoon filling onto ham slices and roll up. Return rolls seam-side down to the skillet and warm gently, turning once, 2–3 min total.
  5. Plate and spoon any remaining creamy leek-spinach from the pan over the rolls.