Serves 6, prep time 25 minutes, cooking time 45-50 minutes
INGREDIENTS
FOR THE GRATIN
1 large potato
150g grated mozzarella
1 tsp of mixed herbs
1 free-range egg, beaten
50g grated Parmesan
1 tsp of mustard seeds
Salt & pepper
FOR THE FILLING
450g cooked spinach
1 tbsp of unsalted butter
400g chopped mushrooms
1 garlic clove, chopped
1 tsp of smoked paprika
250g ricotta cheese
METHOD
Preheat the oven to 180ºC. Grease and line a 35 x 25cm baking sheet.
Using a mandolin thinly slice the potato, rinse, drain then dry on some paper towel.
Line the baking sheet with half of the mozzarella.
Next, layer the potato on the baking sheet, overlapping each slice.
Top with the remainder of the mozzarella, mixed herbs, then bake for 30 minutes.
For the filling; place the spinach with half a cup of water in a bowl, cover and cook in the microwave for three minutes, drain and leave to cool.
Over medium heat melt the butter with the mushrooms, garlic and paprika. Stirring occasionally, cook until soft, remove from the heat and allow to cool.
Next, in a large bowl combine the spinach, ricotta cheese, mixed spice and season.
Prepare the roll; remove the potato from the oven and leave to cool, long enough so that you can handle the baking tray. Lift the paper to loosen the potato.
Evenly spread over the spinach. Add the mushrooms, then from the narrowest side lift the potato sheet and roll.
Place the roll in the centre of the tray, brush with egg, top with parmesan and mustard seeds, then bake for 20 minutes.
When the outside is golden remove from the oven, slice and serve.
