Spinach roll stuffed with cheese, sweet ham, and prunes

For the roll (spinach base):

1. Spinach (fresh or frozen): 500 grams
2. Large eggs: 3
3. Wheat flour (or cornstarch): 2 tablespoons
4. Nutmeg: 1/2 teaspoon (tsp)
5. Salt and pepper: to taste

For the filling:

1. Cream cheese (Philadelphia or ricotta type): 200 grams
2. Cooked ham (or turkey ham): 150 grams
3. Dried plums (raisins): 1/2 cup
4. Grated cheese (Parmesan or Emmental): 50 grams
5. Garlic (finely chopped): 1 clove (optional)
6. Extra virgin olive oil: 1 tablespoon

This dish combines sweet, savory, and earthy flavors, making it ideal as an appetizer or light meal. Since this is a creative recipe rather than a standardized classic, a professional version is provided with detailed ingredients and steps.

Prepare the Spinach Base (The Roll)

• Cook the spinach: if using fresh spinach, sauté it in a pan until it wilts. If using frozen spinach, thaw and drain it thoroughly. It is essential to remove all excess water.
• Dough: in a bowl, beat the 3 eggs. add the cooked and drained spinach, flour, nutmeg, salt, and pepper. Mix until you have a smooth batter.
• Bake the base: pour the mixture onto a baking sheet lined with parchment paper, spreading it evenly with a spatula to form a thin layer (similar to a flat cake).
• Bake at 350°F (180°C) for 10 to 15 minutes, or until the dough is firm and cooked through. Remove from the oven and let cool.

2. Prepare the filling

• In a bowl, mix the cream cheese or ricotta, grated cheese, and minced garlic (if using). Season lightly with salt and pepper.
• Add the cooked ham and chopped dried plums. Mix all the filling ingredients together evenly.

3. Assemble and Roll

• Place the spinach sheet (the base) on a flat surface. If the parchment paper does not peel off easily, you can lightly moisten the back of the paper.
• Spread the cheese, ham, and prune filling mixture evenly over the entire surface of the spinach base, leaving a small margin free around the edges.
• Starting at one of the long sides, roll up the spinach base with the filling tightly and carefully, as if it were a Swiss roll.
• Wrap the roll in plastic wrap or aluminum foil and refrigerate for at least 2 hours. This will help the roll take shape and allow it to be cut without breaking.

4. Serve

• Remove the plastic wrap and cut the roll into slices about 2-3 cm thick.
• Serve the rolls cold as an appetizer or starter. You can accompany them with a balsamic vinegar reduction for an extra touch of flavor.