Spinach and Abobora Roll with Creamy Spinach Filling

Prepare the abobora dough by beating together all the ingredients in a blender

Place the dough into an untinned ring mold, about 24 cm in diameter

Bake in a preheated oven at 200°C for 40 minutes, or until a toothpick inserted comes out dry

Clean the spinach

Wash it well

Place it in a covered pan

Cook over low heat until the leaves wilt

Drain and chop or blend in a food processor

In a medium saucepan, sauté the onion in butter until lightly browned

Add the flour and mix well

Remove from heat and add the cream gradually, mixing well

Return to low heat, stirring constantly, until thickened

Add the chopped spinach

Cook for an additional 2 minutes, stirring occasionally

Season with salt and black pepper

Place the creamy spinach filling in the center of the abobora roll and serve warm

Serves 6

Note: The catupiry can also be served on top of the abobora roll instead of the moranga

You can also use pre-made, frozen spinach cream

Total calories: 3,108.