FILLING
One bunch of spinach (600g)
One cup of ricotta cheese passed through a sieve (200g)
Four tablespoons of grated Parmesan cheese
Two eggs
One teaspoon of salt or to taste
A pinch of black pepper
FOR THE DOUGH
One and three-quarters cups all-purpose flour (200g)
Two eggs
One cup of milk (240ml)
Two tablespoons of grated Parmesan cheese
FILLING
One bunch of spinach (600g)
One cup of ricotta cheese passed through a sieve (200g)
Four tablespoons of grated Parmesan cheese
Two eggs
One teaspoon of salt or to taste
A pinch of black pepper
FOR THE DOUGH
One and three-quarters cups all-purpose flour (200g)
Two eggs
One cup of milk (240ml)
Two tablespoons of grated Parmesan cheese
PREPARE THE FILLING: In a large saucepan, over low heat, cook the spinach until wilted, about 5 minutes or until the leaves have collapsed
Let it cool slightly and chop the leaves
In a large bowl, mix well the chopped spinach, ricotta cheese, Parmesan cheese, eggs, salt, and pepper
Set aside
MAKE THE DOUGH: Place the flour on a flat 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 of 30x40cm
Spread the filling, leaving a 2cm border free
Roll up from the narrow end
Wrap in a fine cotton cloth, securing the ends with string
Place the rocambole in a large saucepan with plenty of boiling water seasoned with salt
Cook for 45 minutes, then remove from the water, unwrap, and cut into eight slices
Preheat the oven to 200°C (hot)
Arrange the slices in a refractory dish and pour in the milk
Sprinkle with Parmesan cheese and put it in the preheated oven until the milk is bubbly
Serve immediately
228 calories per slice
