Starters Recipes - Spinach Roulde Recipe

Preheat the oven 220°C/425°F/Gas mark 7.

Wash the spinach and pack, while still wet, into a large saucepan. Add the water, cover and cook over a high heat for 5 minutes,  until reduced and soft. Drain thoroughly, leave to cool, then chop finely and pat dry.

Mix the spinach with the egg yolks, nutmeg and seasoning. Whisk the egg whites until very frothy but not too stiff, and fold into the spinach mixture.

Grease and line a Swiss roll tin. Spread the mixture in the tin and smooth the surface. Bake in the oven for about 15 minutes, until firm and golden. Add the broccoli florets to a saucepan of lightly salted boiling water and simmer for 5 minutes. Drain and keep warm.

Sprinkle the Parmesan on to a sheet of baking parchment. Turn out the cooked spinach mixture on to the Parmesan and peel away the lining paper. Sprinkle with Mozzarella and top with broccoli.

Hold one end of the baking parchment and roll up the spinach base like a Swiss roll. Slice to serve.