Spinach Rolls - cooking recipe

Ingredients

24 spinach leaves (large; 5 to 6 per roll)
1 oz. Parmesan cheese
1 1/2 oz. Mozzarella cheese
2 oz. cottage cheese
2 cloves garlic, chopped
1 Tbsp. butter
1 1/2 oz. walnuts, chopped
3 oz. bread crumbs (whole wheat)
black pepper (ground)
green cardamom
vegetable stock (as needed)

Preparation

Blanch spinach leaves carefully in boiling water (in and out quickly); drain well and spread out ready to use. Grate the Parmesan cheese and the Mozzarella cheese, then add them to the cottage cheese and mix together in a stainless steel bowl. Sweat the garlic lightly in some butter or oil; add the walnuts, bread crumbs and a little pepper to taste. Mix the garlic, bread crumbs and walnuts into the cheese mix, stirring just enough to blend them together. DO NOT OVERMIX. Take each spinach leaf in turn and lay it out flat on a board. With a tablespoon, place a spoonful of the cheese mix on to the spinach leaves. Fold the sides of the spinach leaf in toward the center first, then roll up the spinach leaf into a roll, keeping it reasonably taut. Place the 6 rolls of spinach and cheese into a shallow dish that has been greased with butter or oil; add about 1/2 cup of vegetable stock or enough to just cover the bottom of the dish. Cover with a tight fitting lid and shallow poach for a few minutes over a medium-high heat on the range until the stock is absorbed. Yield: 4 portions.