Spinach and Ricotta Roulade

'Roulade' literally means 'a rolling' in French. The spinach souffle base in this recipe is rolled around a delicious Ricotta cheese and onion filling. You will need a large baking sheet for this recipe.
Preparation time : 40 minutes,
Cooking time : 40 minutes,
Oven : Preheat to 200‚°C (400‚°F, gas mark 6),
Calories per serving: 420
ingredients
serves 6
2 lb (900 g) fresh spinach or 1 lb (450 g) frozen

for the roulade base:
5 eggs
2 oz (50 g) freshly grated parmesan
14 fl oz (400 ml) milk
2 oz (50 g) butter
5 tablespoons flour
salt
pinch of cayenne pepper

for the filling:
1/2 small yellow onion
2 oz (50 g) butter
8 oz (225 g) Ricotta
4 tablespoons milk
1 1/2 teaspoons nutmeg
Salt and freshly ground black pepper
1/2 teaspoon paprika
2 tablespoons single cream

method
1. Cut the stems off the spinach and wash the leaves thoroughly. Cook for 2 - 3 minutes in a large pan with only the water that clings to the leaves and a pinch of salt. Remove and leave to drain in a colander. If using frozen spinach, follow the instructions given on the packet, then drain and chop finely.

2. To make the roulade base, line a 10 x 15in (250 x 380mm) baking sheet with greaseproof paper, and lightly butter and flour the surface. Separate the yolks and whites of the eggs. Lightly beat the yolks and grate the cheese and put them both to one side.

3. Squeeze any remaining water from the spinach, chop it finely and reserve it. Heat the milk and melt the butter in separate pans. Add the flour to the butter and cook over a medium heat for 2 minutes, stirring constantly. Pour in the hot milk and cook for another 3 minutes, while stirring. Season with salt and the cayenne. Remove from the heat.
Whisk a quarter of the mixture into the yolks, return to the pan and add the rest of the mixture. Stir 4 oz (115 g) of the spinach into the mixture.

4. In a large bowl, beat the egg whites with a pinch of salt until they form smooth peaks. Stir a quarter of
the whites and half the grated cheese into the milk and egg mixture. Gently fold in the rest of the whites.
Pour this mixture onto the baking sheet, spreading it out to fill the corners. Sprinkle the remaining cheese over it.

5. Bake for 15 minutes, or until the top has browned and puffed up. Leaving the Oven on, remove the base and carefully turn it out onto a wire rack and remove the paper. Put to one side - the base will cool and collapse into a flat sheet.

6. To make the filling, finely dice the onion. Melt the butter in a large pan and then cook the onion over a moderate heat for 6-8 minutes until soft. Add the remaining chopped spinach and cook for another 2 minutes, until the butter is absorbed.

7. Lightly butter a baking sheet. Thin the Ricotta with milk to make it soft, then season to taste with a little nutmeg, salt, freshly ground black pepper and the paprika. Spread the Ricotta over the souffle, then cover it with the spinach and onion. Roll up the souffle like a Swiss roll, brush the surface with the cream and place on the baking sheet.

8. Lightly cover with foil and bake for 25 minutes. Cut the roulade into 1 in (25 mm) slices and serve.

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