Amlet Esfenaj (املت اسفناج) — Persian Spinach & Feta Omelette Roll

• 4 largeEggs (room temperature if possible)
• 60 mlMilk (whole milk preferred)
• 2 gSalt (about 1/3 tsp, divided)
• 1 gBlack pepper (about 1/2 tsp, divided)
• 15 gButter (for the pan)
• 15 mlOlive oil (1 tbsp)
• 200 gSpinach leaves (washed, thoroughly dried, roughly chopped)
• 2 gTurmeric (about 1 tsp)
• 2 gGarlic powder (about 3/4 tsp)
• 80 gFeta cheese (crumbled; preferably sheep’s milk or mixed-milk feta)

Instructions

1. 1

   Prepare the filling first so it can cool slightly. Heat olive oil in a 24–26 cm (10-inch) nonstick skillet over medium heat for 1 minute. Add spinach and toss for 2 minutes until starting to wilt. Sprinkle in turmeric and garlic powder, then cook 2–3 minutes more, stirring, until spinach is fully wilted and any moisture evaporates.

2. 2

   Season the spinach with half the salt (about 1 g) and half the black pepper (about 0.5 g). Transfer to a plate and spread it out to release steam; this prevents a watery omelette. Wipe the skillet clean with a paper towel so the egg wrap cooks evenly and doesn’t pick up browned bits.

3. 3

   In a bowl, whisk the eggs, milk, remaining salt, and remaining black pepper for 45–60 seconds until smooth and lightly foamy. Let the mixture rest for 2 minutes; this relaxes the proteins and helps the wrap cook more tender and flexible for rolling without cracking.

4. 4

   Return the skillet to medium-low heat. Add butter and swirl to coat the base and sides; when the foam subsides (about 30–45 seconds), pour in the egg mixture. Immediately tilt the pan to form a thin, even layer. Cook 3–4 minutes, gently lifting the edges with a spatula to let uncooked egg flow underneath.

5. 5

   When the top is mostly set but still slightly glossy, spoon the spinach in a line across the lower third of the omelette. Sprinkle feta evenly over the spinach. Cover with a lid for 45–60 seconds to warm the filling and soften the feta without overcooking the eggs.

6. 6

   Roll and finish: using a wide spatula, lift the filled edge and roll the omelette tightly into a log. Seam-side down, cook 30–45 seconds to seal. Slide onto a cutting board and rest 1 minute. Slice into 4–6 pieces with a sharp knife and serve warm so the feta stays creamy.