Spinach and Curd Roll

(*) 1 roll of 35 cm is enough for four people.

Rinse spinach. Blanch in boiling hot salted water for two minutes. Drain and squeeze very well, then chop coarsely. Mix Parmesan cheese, curd cheese, spinach, bread crumbs and egg. Remove the peel from the garlic, squeeze it and add it. Season the mixture with salt, pepper and nutmeg.

Roll out the dough on the lightly floured surface to a rectangle of about 30×35 cm. Spread half of the filling evenly on the lower long side of the dough. Peel off the eggs and form lengthwise on top of the filling. Cover with the remaining spinach mixture. Brush the edges of the dough with egg white. Roll up the dough and press the ends well together. Place, seal side down, on a baking sheet lined with parchment paper. Brush with egg yolk.

Meanwhile, bake the spinach roll in the oven heated to two hundred degrees on the lowest rack for about thirty minutes. Serve hot.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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