Broccoli Spinach Roulade

For the broccoli spinach roulade, squeeze the spinach and mix with egg yolk, nutmeg, salt and pepper. Beat the egg whites until stiff and fold into the spinach mixture.

Halve the broccoli florets and cut the mozzarella into thin slices. Preheat the oven to 220°C / hot air. Roll out the puff pastry and spread the spinach mixture on it.

Leave a 5 cm border on one long side. Spread the mozzarella slices on the spinach mixture and place the broccoli on top. Roll up from the side not left free and press down with the 5 cm wide edge.

Place the roulade in a loaf pan and bake in the oven for about 30 minutes until golden brown. Arrange the broccoli and spinach roulade and serve.

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