Cheese and Spinach Roulade

I can't remember where I found this recipe...it was scribbled on a card from long ago. It's very good - perfect for a summer luncheon. A spinach semi-jellyroll is filled with a cheesy herbed luciosness... You can replace the Feta cheese with Parmesan if you like, and the mozzarella can be a pizza or Italian cheese mix.

• Ready In: 1 hr 8 mins
• Serves: 4-6

Ingredients

• 1 (10 ounce) box frozen spinach
• 1  cup feta cheese
• 3⁄4 cup cottage cheese
• 4  eggs, separated
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon nutmeg
• 2  cups mozzarella cheese, grated
• 1  small onion, minced
• 1  garlic clove, pressed
• 2  teaspoons parsley, chopped
• 1  teaspoon dill, dried
• 1  teaspoon lemon juice
• 2  slices  bread, toasted and cubed

Directions

1. To make the Jellyroll:
2. Preheat oven to 375 degrees.
3. Prepare a jellyroll pan by spraying it with nonstick spray, then putting a piece of wax or parchment paper in it.
4. Thaw the spinach, then wring most of the water out. In a food processor or blender, whirl the Feta, cottage cheese, and egg yolks. Add the spinach and mix for a few seconds. Add the seasonings.
5. In a separate bowl, beat egg whites until stiff. Gently fold in the spinach mixture. Pour into the pan and bake 15 to 18 minutes, until lightly browned.
6. After it is out of the oven, turn the pan over onto a lightly floured dishtowel. pull the paper off the back, the gently roll it into a tube and let cool on a rack.
7. To make the Filling:
8. Mix mozzarella, onion, garlic and seasonings.
9. Spread filling on spinach roll, then sprinkle with bread cubes. Reroll and bake for 20 minutes.