Ricotta and spinach roll

2_10007 ROLL with RICOTTA and spinach INGREDIENTS for 4 PEOPLE For the dough: 150 g butter, 200 g flour.

For the filling: 3 eggs, 250 g of spinach, 250 g cheese, 100 g of mascarpone cheese, 2 tablespoons grated Parmesan cheese, one tablespoon of butter, salt, pepper, nutmeg.

Work the flour and 150 g of butter with a pinch of salt, add a dash of warm water, to obtain a soft and elastic dough; out into a sheet 3 mm high and let it rest for a couple of hours on a cloth sprinkled with flour.

Meanwhile, prepare the filling by working together ricotta, mascarpone, spinach (drained, minced boiled first, passed in a pan with a tablespoon of butter), parmesan cheese, two eggs, a pinch of nutmeg, salt and pepper.

Place this filling on pastry, pressing a centimetre away from the edges, roll up, forming the roll; crush a bit, spennellatelo rims with beaten egg yolk and bake on a greased baking butter, for about twenty minutes.