Ricotta Roll with Spinach

Ingredients

For the dough:

5 eggs

1.5 cups milk

4 tbsp butter

5 tbsp flour

Salt

A pinch of ground red pepper

1/2 cup Parmesan cheese

For the filling:

Tomato paste

900 g spinach

1/2 onion

220 g ricotta cheese

1/4 cup milk

Nutmeg

Pepper

Cream

Preheat the oven to 200 degrees Celsius. Line a baking sheet with parchment paper. Grease with butter. Separate the yolks from the whites. Whisk the yolks. Heat the milk. Melt the butter in a small saucepan, add the flour, and cook, stirring, over low heat for 1-2 minutes.

Whisk in the heated milk and cook for about 3 minutes, stirring. Remove from heat, season with salt, and add a pinch of red pepper. Gradually pour a little of the hot mixture into the beaten yolks to warm them slightly. Return to heat and pour the yolks back into the milk mixture.

In a separate bowl, whisk the egg whites with salt. Add 1/4 of the egg whites and the grated cheese to the saucepan with the milk. Mix well and fold in the remaining egg whites.

Pour the mixture onto a baking sheet, spread evenly, and bake for about 15 minutes until golden brown. Remove from the oven and let cool. Remove from the baking sheet and peel off the parchment paper.

Prepare the filling. Wash the spinach thoroughly. Cook the spinach in salted water. Drain in a colander and sauté the finely chopped onion in butter. Finely chop the cooked spinach.

Toss with the fried onion and cook in a frying pan until heated through. Mix the ricotta with the milk, mash with a fork, season with salt and pepper, and add nutmeg.