Spinach Roll 😋👌

The spinach roll is a tasty and original recipe prepared with a dough of flour and potatoes, which can be served both as an appetizer and as a main course. Based on vegetables and cheese, this delicious preparation can be accompanied by a tomato puree scented with basil or a mushroom sauce. A versatile dish, in which the ingredients can easily be replaced with other cheeses or vegetables, and really satisfying.

Potato roll stuffed with spinach is an easy and tasty recipe. The preparation may be a bit long, but it is very simple and definitely worth trying. The roll can be served both as a first course and as a main course and of course you can indulge yourself with the filling. You can replace parmesan cheese with a cream cheese such as gorgonzola, or use other vegetables instead of spinach. In addition, you can also add some salami, prosciutto or speck. I recommend serving the spinach roll hot and accompanying it with a tomato puree scented with basil.

This second course is very versatile, you can add the vegetables you want: zucchini, potatoes, spinach and is excellent even without! Let's move on to the recipe for this roll with spinach cooked in the oven and stuffed. Let's find out how to prepare it.

INGREDIENTS

FOR PASTA

90-100 gr of flour

500 g potatoes

1 egg

salt

FOR THE FILLING

1/1 kg of spinach

50 g Parmesan cheese

40 g butter

1 egg

milk

salt

TO SEASON

350 g tomato puree

PREPARATION

Thoroughly clean the spinach and wash them, peel the potatoes after brushing and washing, use an egg at room temperature. Peel the potatoes, cut them into pieces and steam them. After cooking, mash them while still hot and mix them with the flour and egg, salt and pepper. Knead the dough energetically until the mixture is soft. Let the mixture rest for a few minutes. In a pan melt the butter, flavor the chopped spinach, then add the milk, salt, stir and cook for 10 minutes. Only at the end add the grated Parmesan cheese and egg. On a sheet of parchment paper, place the potato paste and roll it out with a rolling pin to a thickness of one centimeter, giving it a rectangular shape. Help yourself with flour and oil if necessary. On the surface spread the spinach filling and roll up gently. Close the ends of the roll with kitchen string. Dip the roll in a pot filled with boiling salted water, cover and cook for about 30 minutes. After cooking, let the roll rest for 5 minutes and then remove the paper and cut it into slices a couple of centimeters thick. My mother often made it and, after cutting it into slices, she put it in the oven with melted butter and a little grated cheese. A real goodness!