Crispy Potato Roulade with Spinach Leaves, Chard and Feta Cheese

For the crispy potato roulade with spinach leaves, preheat oven to 240°C top/bottom heat or 210°C hot air.

Peel the potatoes and cut them into very fine leaves (max. 2 mm thick). Line a baking tray with baking paper, spread half of the grated Parmesan evenly thinly on it. Place the potato slices on top in a fan shape, creating a scale pattern. Sprinkle the remaining Parmesan on top and pre-bake in the preheated oven for about 25-30 minutes until crispy.

Meanwhile, finely dice the onions and garlic. Wash the chard and also cut into fine strips.

Melt butter in a pan, sauté onions and garlic in it until colorless and add the chard. Stir-fry for about 3 minutes until about half of the volume has evaporated.

Add the spinach leaves, well squeezed out, and stir-fry for another 3-4 minutes over medium heat. Set aside, stir in the mascarpone and season with salt, pepper and nutmeg.

Allow the pre-baked potatoes to cool slightly. Spread the spinach-mangold mixture evenly in a thin layer on top. Then crumble the feta into pieces and sprinkle on top.

With the help of the baking paper, roll up broadside into a tight roll. Place the end of the roll in the middle of the baking paper and bake in the oven for 25 minutes at a constant temperature.

Cool the crispy potato roulade with spinach leaves for about 5 minutes before cutting.

Related Recipes:

Salmon Wrapped in Potatoes with Red Wine SpinachFor the salmon wrapped in potatoes with red wine spinach, peel the potatoes, grate coarsely, season with salt... Spinach and Mushroom QuicheTo make the spinach and mushroom quiche, combine the ingredients for the dough and knead with a food processor... Spinach Pancake with Feta CheeseSpinach defrost, chop coarsely and squeeze well. Peel and dice onions, peel and chop garlic. Sauté onions and... Turkey Roulade with Sour Cream DoughTurkey roulade Cut the turkey into four on-the-spot cutlets and lightly plate and season with a meat... Salmon with Cheese Capmake boiled peeled potatoes in salted water. Fillet cooled wash, dry. Season lightly with salt, season with... Parmesan BasketFor the Parmesan baskets, line a baking tray with baking paper and draw four circles (approx. 14 cm Ø)... Spinach CasseroleMake the potatoes in the peel, cut. Clean the spinach, rinse and steam in salted water. Cut the smoked meat... Greek Spinach StrudelFor the Greek spinach strudel, roll out the strudel dough on a baking sheet. Heat olive oil in a saucepan and... Serrano Coated Rabbit Fillet on Mango Sauce with Spinach LeavesSear the rabbit fillets (or chicken breast fillets) heartily in hot olive oil for about 5 min, seasoning with... Spinach and Tomato LasagnaFor the Spinach and Tomato Lasagna, thaw the spinach leaves overnight in the refrigerator. Cut the tomatoes...