Spinach Mushroom Roll

Spinach is not one of my family's preferred vegetables but when made this way, it becomes a very popular dish on the table!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb spinach
• 4  eggs, separated
•  salt and pepper
• 1⁄4 teaspoon  grated nutmeg

• Filling

• 2  tablespoons  oil
• 1  onion, chopped
• 6  ounces  sliced mushrooms (approx 3 cups)
• 1  tablespoon whole wheat flour (or all purpose)
• 2⁄3 cup milk
• 1  tablespoon  grated parmesan cheese

Directions

1. Cook spinach in a large pan, with just the water clinging to the leaves after washing, for 5 mins.
2. Drain thoroughly and chop finely.
3. Place in a bowl and add egg yolks, salt and pepper and nutmeg.
4. Mix well.
5. In another bowl, whisk egg whites until stiff and fold into the spinach.
6. Spread the mixture evenly in a lined and greased 12 X 8 inch Swiss roll tin.
7. Cook in a preheated moderately hot oven (200C; 400F) for 10 to 15 minutes until risen and firm.
8. While the spinach is baking, heat oil in a pan, add the onions and fry till they are soft.
9. Add mushrooms and cook for 2 to 3 minutes.
10. Stir in the flour, then gradually stir in the milk.
11. Add salt and pepper to taste and simmer for 2 to 3 minutes.
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. Spread the filling and roll up like a Swiss roll.
14. Serve immediately.