FOR THE FILLING
1 bunch of spinach (600 g)
1 cup of ricotta cheese passed through a sieve (200 g)
4 tablespoons of grated Parmesan cheese
2 eggs
1 teaspoon of salt or to taste
1 pinch of black pepper
FOR THE DOUGH
1 1/2 cups all-purpose flour (200 g)
2 eggs
1 cup of milk (240 ml)
2 tablespoons of grated Parmesan cheese
FOR THE FILLING
1 bunch of spinach (600 g)
1 cup of ricotta cheese passed through a sieve (200 g)
4 tablespoons of grated Parmesan cheese
2 eggs
1 teaspoon of salt or to taste
1 pinch of black pepper
FOR THE DOUGH
1 1/2 cups all-purpose flour (200 g)
2 eggs
1 cup of milk (240 ml)
2 tablespoons of grated Parmesan cheese
PREPARE THE FILLING: In a large saucepan, cook the spinach over low heat with just enough water to cover it after washing for about 5 minutes or until the leaves wilt
Let it cool slightly and chop it
In a large bowl, mix well the chopped spinach, ricotta cheese, Parmesan cheese, eggs, salt, and black pepper. Reserve
MAKE THE DOUGH: Place the flour on a clean surface, forming a mound
Make a depression in the center and pour in the eggs
Mix at first with your fingertips and then knead well until you get a homogeneous dough
Cover and let it rest for 15 minutes
Open the dough into a rectangle measuring 30 x 40 cm
Spread the filling, leaving a 2 cm border free
Roll up from the narrower side
Wrap in a fine cotton cloth, securing the ends with twine
Place the stuffed rocambole in a large saucepan with plenty of boiling water seasoned with salt
Let it cook for 45 minutes, remove from the water, unwrap and cut into eight slices
Preheat the oven to 200°C (hot)
Arrange the slices in a refractory form and pour in the milk
Sprinkle with Parmesan cheese and put in the preheated oven until the milk bubbles
Serve immediately
228 calories per slice
