Spinach Roll

Spinach Roll Materials
500 gr. spinach
2 tablespoons flour (30 gr.)
2 tablespoons butter (30 gr.)
4 egg yolks
4 egg whites
Grated nutmeg ½ units
1 lemon peel
Salt
Black pepper
1 tablespoon grated parmesan

Materials for interior plaster
1 tablespoon butter
250 gr. Cultivated mushroom
½ ties parsley
Salt
Black pepper
150 gr. mild cream chees


For Spinach Roll;
Spinach Thin coast. Melt the butter in a skillet and cook until spinach juice entirely drawbacks. Inside the salt, pepper, mix well and nutmeg and lemon peel to take the edge cool.
Note: If you do not grind Spinach water, drain water.
Add egg yolks and mix into the mortar when it cools down.

Beat the egg whites in a separate bowl until foam with a pinch of salt.

Mix gently, without extinguishing the egg white eggs with spinach mixture.

Place wax paper on your oven container and pour your cake fees.

Bake in preheated oven at 200 degrees for 15 minutes.

For internal charges;
cut into chunks, remove the stalks of the mushrooms.

Melt the butter in a pan, sauté the mushrooms until tender and cool.

Mild cream cheese, chopped parsley, salt and pepper in a bowl and taken. Mix well, add the mushrooms inside.

to combine;
Roll with spinach in a clean wax paper on the counter While cooking in the oven and cool on a spoon evenly sprinkle parmesan.

on paper you sprinkle your fat rolls out of the oven hot spinach parmesan turn by reversing, and roll into the prepared mortar mushroom spreading.

Serve sprinkle parmesan over spinach after you take the chill rol