Spinach Mushroom Roll - cooking recipe

Ingredients

1 lb spinach
4 eggs, separated
salt and pepper
1/4 teaspoon grated nutmeg
Filling
2 tablespoons oil
1 onion, chopped
6 ounces sliced mushrooms (approx 3 cups)
1 tablespoon whole wheat flour (or all purpose)
2/3 cup milk
1 tablespoon grated parmesan cheese

Preparation

Cook spinach in a large pan, with just the water clinging to the leaves after washing, for 5 mins.
Drain thoroughly and chop finely.
Place in a bowl and add egg yolks, salt and pepper and nutmeg.
Mix well.
In another bowl, whisk egg whites until stiff and fold into the spinach.
Spread the mixture evenly in a lined and greased 12 X 8 inch Swiss roll tin.
Cook in a preheated moderately hot oven (200C; 400F) for 10 to 15 minutes until risen and firm.
While the spinach is baking, heat oil in a pan, add the onions and fry till they are soft.
Add mushrooms and cook for 2 to 3 minutes.
Stir in the flour, then gradually stir in the milk.
Add salt and pepper to taste and simmer for 2 to 3 minutes.
Sprinkle the cheese over a sheet of greaseproof paper, turn the baked spinach out onto the paper and peel off the lining paper.
Spread the filling and roll up like a Swiss roll.
Serve immediately.