Spinach and Broccoli Roulade

That's the delicious roulade stuffed with mozzarella cheese and broccoli.
It's excellent as a main dish, but can also be served as an appetizer.

The mix of spinach, broccoli and tomatoes makes this a particularly healthy choice. Combined, these ingredients provide a range of protective factors which will work together for maximum health effect.

Surprise your guests this yummy and perfectly-looking roulade.

Ingrediens:

• 500 g spinach leaves
• 30 ml water
• 4 eggs, separated
• 1/2 teaspoon ground nutmeg
• salt and pepper to season
• 1 1/2 homemade tomatoe sauce
• 3 teaspoons of lemon juice

Filling:

• 1 1/2 cup of broccoli florets
• 200 g mozzarella cheese

Instructions:

Wash the spinach, place in a large saucepan with the water and boil for 4 - 5 minutes. 

Drain the spinach, squeeze to remove excess water and finely chop or blend.

Mix the chopped spinach with the egg yolks, salt, pepper, nutmeg and lemon juice.

Whisk egg whites until until stiff but not dry, combine gently with spinach mix.

Preheat the oven to 180C. Line and grease a 33cm by 23cm baking tray with baking parchment.

Spread the spinach on the baking tray and smooth the top, bake in the oven for 15 minutes or until firm and golden.

While the spinach is in the oven, wash the broccoli and boil it for 4 minutes, drain and keep warm.

Remove the cooked spinach mix out of the baking tray and leave it on the baking parchment. 

Spread the Mozzarella over the spinach and top with the cooked broccoli. 

Carefully roll up the spinach base off the parchment to form the roulade.

Cut the spinach and broccoli roulade into slices and serve with your favourite tomatoe sauce on top of it.

Enjoy!

Makes 4 servings; 1 serving = 290 kcal