Mediterranean canapé rolls

Ingredients for 6 servings:

• 400 g spinach, frozen, finely chopped
• 3 eggs
• 250 g grated cheese suitable for gratinating
• 200 g herb cream cheese
• 125 g mascarpone
• 200 g sheep’s cheese
• 2 garlic cloves
• 1 jar olives, green, pitted, approx. 220 g
• 1 jar olives, black, pitted, approx. 220 g
• 6 tomatoes, dried in oil
• ¼ tsp turmeric
• 1 tbsp paprika paste or tomato paste
• 1 pinch(s) cumin
• ¼ tsp mint, dried
• ½ pack of cherry tomatoes

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 50 minutes

Thaw the spinach and mix well with the eggs, salt, and pepper. Line a baking sheet completely with baking paper and spread the spinach mixture evenly on it. Carefully sprinkle the grated cheese on top. Bake at 180°C, middle rack, for 20 minutes using conventional heat. After baking, remove from the oven and sprinkle turmeric very thinly on top. It’s best to wear disposable gloves. Let cool at room temperature. For the cream, mix the herb cream cheese, mascarpone, and feta cheese until smooth. This works best with an immersion blender. Fold in a finely chopped garlic clove. For the filling, drain the olives well and then chop them very finely, along with a garlic clove and the sun-dried tomatoes. Mix in the paprika, cumin, and mint. Spread the cream on the cooled spinach dough, followed by the filling. Now carefully form it into a roll, starting from the longer side. The baking paper is a great help. Line the dish with aluminum foil at the end to make the process easier. Chill thoroughly in the refrigerator for at least 24 hours. To serve, slice and garnish with halved cherry tomatoes.