Roll souffl ricotta and spinach

For the dough:

5 eggs

1,5 Cup milk
what kind of milk should I choose? we'll show

1/2 Cup grated Parmesan cheese

5 tbsp. flour

4 tbsp. butter

1 pinch red pepper

salt

Filling:

900 g spinach

220 g ricotta

1/2 head onions

1/4 Cup milk

tomato paste

nutmeg

black pepper

salt

Separate the egg whites from the yolks, beat egg yolks, warm milk.

Melt butter in saucepan, add flour, cook for 1-2 minutes on low heat while stirring, add warmed milk, 3 min boil while stirring, remove from the stove.

Salt and pepper the mixture, slowly pour a small quantity is hot to the yolks, then stir into the egg and milk mixture.

Separately beat the whites with the salt, a quarter of proteins with grated cheese mixed with milk mixture, then add the remaining whites.

Baking pan to cover with parchment, grease, pour the batter, flatten, bake at 200 degrees for about 15 minutes to brown the crust, remove, allow to cool, remove the paper.

Rinse the spinach in salted water to boil, drain and finely chop.

Peel the onions, fry, add the spinach, heat over moderate heat.

Mix the ricotta and milk, mash with a fork, add salt and pepper, seasoning and nutmeg.

On the prepared souffl apply a layer of ricotta cheese to put on top of a layer of spinach, collapse all the roll, over the entire surface to cover the roll with cream.

Bake the roll-souffle ricotta and spinach in a preheated 200 degree oven 25 minutes, serve with tomato paste.