Spinach Pastry Platter (Flourless)

Method

1. Wash the 200 g of spinach thoroughly and pat it dry, then roughly chop it into smaller pieces.
2. Crumble the 80 g of white cheese into a mixing bowl, add the chopped spinach, and combine them well to create the filling.
3. Lay one egg crepe flat on a clean surface and spread an even portion of the spinach and white cheese filling across its surface.
4. Fold or roll the egg crepe over the filling, shaping it into a compact parcel, and repeat this process with the remaining 3 egg crepes.
5. Arrange the filled egg crepe parcels neatly on a serving platter and let them rest for 2 minutes before serving so the filling settles.