|Cooked spinach||7 Ounce, chopped (200 Gram)|
|Butter||1 Ounce (25 Gram)|
|Flour||1 Ounce (25 Gram)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Onion||4 Ounce, finely chopped (100 Gram)|
|Cottage cheese||6 Ounce, drained (175 Gram)|
|Grated nutmeg||1 Tablespoon|
|Eggs||4 , separated|
|Cheese||1 Tablespoon (Leveled), grated (Gruyere Or Cheddar)|
|Parmesan cheese||1 Tablespoon (Leveled), grated|
1 For the filling: In a heavy pan, melt the butter and add in flour and milk to prepare a thick sauce.
2 Remove 1 tablespoon sauce and set aside.
3 To the pan, add finely chopped onions and cook for about 3 minutes.
4 Add in cottage cheese and cook for another 3 minutes.
5 Add salt, pepper and nutmeg for seasoning.Set aside.
6 For the roulade: Blend together the spinach along with reserved sauce and egg yolks.
7 In a bowl, beat the egg whites until stiff and fold into the spinach mixture.
8 Line a swiss roll tin 33 x 23 cm / 13 x 19 in. with foil and spread the mixture in it.
9 Bake at 375 degrees farenheit (190° C/Gas Mark 5) for 15 minutes and remove from the oven.
10 Put a sheet of greaseproof paper over the roulade while its still warm and invert it on to the table.
11 Let cool for 5 minutes and remove the tin and foil.
12 Reheat the filling and evenly spread over the roulade, leaving the edges free.
13 Gently roll it up using a paper.
14 Holding a hot serving plate close to the roll, give the roulade a flip so that it lands on the dish with its join face-downwards.