Prep 20 mins
Cook 20 mins
In medieval times, wastels were good quality loaves served to the gentry at a late feast.
- 3 whole wheat rolls, halved and with their crumb removed
- 2 ounces butter
- 4 ounces mushrooms, chopped roughly
- 4 ounces cooked and very well drained spinach leaves, chopped roughly
- 2 ounces raisins
- salt, pepper,ground cinnamon,cloves to taste
- 2 eggs
- Put halved rolls in moderately hot oven for approx.
- 10 minutes or till they are lightly browned and crisp.
- Melt the butter in a pan and cook the mushrooms for a couple of minutes.
- Add the spinach and the raisins and continue to cook gently for several minutes, or till the butter has been almost absorbed by the veggies.
- Season to taste with the salt, pepper, and spices.
- Beat the egg in a bowl, add to the veggie mixture and cook it gently just long enough for the egg to slightly bind to the other ingredients.
- Pile the filling into the halved rolls and serve at once.