Stuffed potato roll

Ingredients for 4 servings:

• 100 g onion(s), diced
• 2 clove(s) garlic, squeezed
• 400 g leaf spinach
• 700 g floury potatoes
• 2 egg yolks
• 100 g butter
• 300 g wheat semolina
• Wheat semolina for sprinkling
• Egg(s) for brushing
• Butter for the baking tray
• 200 g Edam cheese for sprinkling
• salt and pepper
• nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Sauté the diced onion and crushed garlic in butter. Wash the spinach leaves, drain well, squeeze dry, and add to the pan. Cover and simmer for about 3-4 minutes. Season with salt, pepper, and nutmeg, and finely chop everything on a board. For the dough, steam the potatoes in their skins, then peel and mash them. Mix with the egg yolks, salt, nutmeg, and semolina to form a smooth dough. Place a clean cloth on a table and dust with semolina. Divide the dough in half, place on the cloth, and roll each out into a rectangle (approx. 8 x 20 cm) about 1/2 cm thick. Brush with egg and spread the spinach mixture on top. Roll up using the cloth, making sure the dough is no more than 4-5 cm in diameter. Wrap the dough in a kitchen towel, tie the ends tightly, and place in boiling salted water. Let it stand for about 30 minutes. Remove from the water, roll up, and cut into 2 cm thick slices. Place them on a buttered baking sheet and sprinkle with grated cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 10 minutes, until the cheese is nicely browned.