• Soak the raisins in hot water for 10 minutes, then drain.
  3 tablespoons raisins
• Toast the pine nuts in a dry pan over medium heat for about 30 seconds until golden. Set aside.
  2 tablespoons pine nuts
• Beat the eggs in a bowl.
  2 eggs
• Heat a pan and cook two thin omelets. Let them cool.
• Heat sunflower oil in a pan. Add garlic and stir-fry for 30 seconds.
  1 tablespoon sunflower oil, 1 clove garlic
• Add spinach, pine nuts, and raisins, and mix well. Cook for 1–2 minutes, then remove from heat.
  ½ pound spinach
• Place an omelet on a flat surface. Spread half of the spinach mixture in the center.
• Add a line of sour cream next to the spinach.
  ½ cup sour cream
• Roll up the omelet tightly and wrap it in plastic wrap. Repeat with the second omelet.
• Chill in the fridge for at least 30 minutes.

Serve

• Slice the omelet rolls into thin strips. Arrange them on a beautiful platter and serve!