Spinach roulade stuffed with cheese cream II

An oven-baked casing of frozen spinach puree, semi-coarse flour, egg and garlic, covered with cheese filling, twisted into a roulade shape, sliced and served as an appetizer after setting in the fridge.

Ingredients:

For the dough: 400 g of frozen spinach puree 120 g coarse flour 1 tsp salt 4 pcs garlic cloves 3 pcs of egg For cheese filling: 160 g of processed cheese 125 g of cheese butter 50 g ham 2 pcs hard boiled eggs 1 pcs small onions

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pinch of salt Other: baking paper, food wrapping foil

Procedure:

1. First of all, remember to thaw the spinach
2. Whip the egg whites into a stiff snow and add it to the mixture whipped from the other ingredients for the dough
3. Pour the batter onto a large baking tray lined with baking paper and bake at approx. 180 °C, bake for about 12 minutes 4. After baking, roll up the roll with the paper and wrap in a damp towel and leave to cool (the roll should not crack)
5. Cut the onion, eggs and ham finely, beat the butter and processed cheese well, add salt and chopped ingredients, mix everything well
6. Spread the filling on the cooled spinach casing, roll it well and tightly
7. Wrap the roll in cling film and put it in the fridge to harden well, then cut it with a sharp knife.

Note:

You can find more great recipes by Iva Vargova, the author of this text and the photograph, on her page here: Baked, cooked – Iva.