Spinach Roll

The dough of the roll:

• Cook the spinach leaves in a steam cooker until wilted. Drain, let cool and mince.
• Dissolve the flour in the milk and set aside.
• In a beater, beat the egg whites until stiff and put aside.
• Heat the oil in a deep pan, add the chopped onion and simmer.
• Let the onion wilt, but be careful not to burn it.
• Add the minced and drained spinach, and the milk previously set aside, a little at a time.
• Stir constantly until a thick and smooth cream has formed.
• Add the nutmeg.
• Remove from the fire and add the egg yolks, one at a time, stirring constantly.
• Finally, add the mounted egg whites and mix gently.
• Season with salt and black pepper to taste.
• Put the spinach dough in a rectangular tin (25cm x 30cm), greased and lined with wax paper.
• Bake in a pre-heated oven at 180°C for 10 to 20 minutes.
• Remove from the oven and take out of the tin still hot on a slightly damp cloth.

Filling:

• Mix the water into the Mix Bread. Heat the oil and simmer the onion until slightly soft.
• Add the chopped palm hearts, chopped peeled and seeded tomato, and the carrot, water, flour, salt and black pepper.
• Cook for some minutes. Add the parsley and mix. Set aside.

Assembly:

• Over the dough, spread the soft tofu and then the palm hearts, tomato and carrot filling.
• With the help of the cloth start rolling the dough giving it the shape of a roll.
• Put in the refrigerator for at least an hour.