Defrost the spinach according to package directions. Cool, then squeeze out in a dish rag. Soak the bread rolls in water. Line a baking sheet with parchment paper. Preheat the stove to 200 °C. In a baking bowl, mix the squeezed buns and spinach. Either put them through a meat grinder or finely chop them with a blender. Stir in breadcrumbs and egg yolks.
Season with salt, pepper and nutmeg. Whip the egg whites until stiff and fold in. Spread the dough on the baking sheet 25×40 cm covered with parchment paper and bake for 15 minutes. Remove the baking tray from the stove and cover it with a tea towel for 5 minutes, turn the dough out onto the tea towel. Remove the parchment paper. Mix eggs and milk, season with salt and season with pepper.
Cook the eggs in the butter. Spread evenly on the dough together with the freshly grated cheese. Roll up the roulade and place it back on the baking sheet. Cover with cheese strips and bake for another 10 minutes at 200 degrees.
selected: Eli
Our tip: Use young, tender spinach from the farmers market!
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