Cheesy Spinach Roulade

Ingredients

• Oven temp: 375 F-180 C
• Paneer (Indian Cottage Cheese), mashed smooth 200 g
• Salt 2 tsp or to taste
• Basil leaves, dried 1 tsp
• Powdered black pepper ¼ tsp
• Egg, slightly beaten 1
• Bread, soaked in water and squeezed hard 2 slices
• Palak (Spinach), boiled and chopped fine 400 g
• Tomato puree ½ cup
• Oregano or ajwain ¼ tsp
• Cheese, grated 4 tbsp
• A little flour (maida) for dusting
• Chopped greens for garnish

Preparation

• Mix together the paneer, salt, basil, black pepper, egg and bread and knead the mixture till smooth.

• Dust a sheet of plastic or aluminum foil with some flour and pat the paneer mixture over it into a rectangle about ¼” thick.

• Squeeze out the spinach and spread it in a layer over the paneer, leaving a slight margin all around. Sprinkle some salt over it. Roll the two things together like a scroll as firmly as you can, with the support of the foil. Refrigerate for an hour at least.

• About 30 minutes before serving unwrap the roll and place it on an oven-proof serving dish. Pour the tomato puree over it. Sprinkle the cheese and ajwain over and bake in a pre-heated oven for about ½ an hour. Garnish with the greens and serve.