Spinach Mushroom Roll

1. 1

   Cook spinach in a large pan, with just the water clinging to the leaves after washing, for 5 mins.

2. 2

   Drain thoroughly and chop finely.

3. 3

   Place in a bowl and add egg yolks, salt and pepper and nutmeg.

4. 4

   Mix well.

5. 5

   In another bowl, whisk egg whites until stiff and fold into the spinach.

6. 6

   Spread the mixture evenly in a lined and greased 12 X 8 inch Swiss roll tin.

7. 7

   Cook in a preheated moderately hot oven (200C; 400F) for 10 to 15 minutes until risen and firm.

8. 8

   While the spinach is baking, heat oil in a pan, add the onions and fry till they are soft.

9. 9

   Add mushrooms and cook for 2 to 3 minutes.

10. 10

    Stir in the flour, then gradually stir in the milk.

11. 11

    Add salt and pepper to taste and simmer for 2 to 3 minutes.

12. 12

    Sprinkle the cheese over a sheet of greaseproof paper, turn the baked spinach out onto the paper and peel off the lining paper.

13. 13

    Spread the filling and roll up like a Swiss roll.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.