John Myers
Ingredients for 4 servings:
- 450 g creamed spinach (1 frozen pack)
- 2 eggs
- 200 g cheese, grated
- 200 g cream cheese with herbs
- 200 g feta cheese
- 1 onion(s), finely chopped
- 1 clove(s) garlic, finely chopped
- ½ tube(s) tomato paste
- salt and pepper
Instructions
Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes
great for the buffet
Whisk the spinach with the two eggs and spread onto a baking sheet lined with baking paper. Sprinkle the grated cheese over the spinach. Bake at 180°C fan-assisted oven for 20 minutes (or 200°C top and bottom heat). Allow to cool completely. In the meantime, sauté the finely chopped onion and chopped garlic in a saucepan. Add the tomato paste and feta and remove from the heat. Mash everything thoroughly with a potato masher and season with salt and pepper. Once the spinach and cheese platter has cooled completely, spread the herb cream cheese on top. Then carefully spread the tomato and feta mixture over the cream cheese. The tomato mixture is quite tough and will mix slightly with the cream cheese, but that’s okay. Now roll everything up lengthwise (it works very well thanks to the baking paper – just loosen a little at the edge and then carefully roll it using the paper). Once the roll is ready, wrap it tightly in aluminum foil and place it in the refrigerator for a few hours. Cut the finished roll into approximately 1.5 cm thick slices and arrange on a plate. The finished slices hold up very well and are even suitable as finger food. The spinach roll is very popular with my guests.
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