Spinach roll stuffed with ham and cheese: the good one that should leave your hands greasy with oil

The base isn't puff pastry, it's not leavened dough, and it's not even a crepe: here we're talking about a soft, compact, spinach-filled frittata, baked in a pan and then rolled up like a real savory roll.

Inside, the most beloved and comforting filling of all time: ham and cheese. Finally, the step that completes the magic: cut into rounds, return to the oven for a few minutes, and wait for the cheese to melt, soften, and create a gooey center.

Spinach Roll: The Recipe That'll Save Your New Year's Eve

It's a perfect recipe for many occasions: a platter appetizer, a quick dinner with a side dish, a fridge-emptying idea when you have plenty of spinach, but also a clever dish to bring to the table when you have guests and want something that makes a statement without going crazy.

Here are the ingredients you will need for the roll:

For the spinach omelette

• 6 eggs
• 500 grams of spinach (fresh or frozen, well drained)
• 60 grams of grated Parmesan cheese
• 2 tablespoons breadcrumbs (optional, but helps to compact)
• Sale,
• baby,
• 2–3 tablespoons of extra virgin olive oil (and yes, here the oil must be felt)

For the tasty filling

• 200 g of cooked ham
• 200 g of stringy cheese

How to make a spinach omelette roll: the process explained well.

If using frozen spinach, thaw it and squeeze it thoroughly. If using fresh spinach, sauté it in a pan with a drizzle of oil until it wilt, then drain and squeeze it thoroughly.

This step is worth its weight in gold: if they're too moist, the frittata risks falling apart when you roll it up. Instead, you want a soft but firm base, ready to be rolled up without drama. Roughly chop the spinach with a knife: it should be evenly distributed throughout the dough, not in clumps.

In a bowl, whisk the eggs with salt, pepper, and Parmesan cheese. Add the chopped spinach and, if you want a firmer, easier-to-roll result, a couple of tablespoons of breadcrumbs. Mix well: it should become a rich, dense, "full" mixture.

Line a rectangular baking pan with parchment paper and grease it generously with oil. Don't skimp: this roll, to be truly delicious, should have that slightly shiny, flavorful surface that leaves your fingers greasy when you pick it up. Pour in the mixture and level it. Bake in a preheated oven at 180°C (350°F) for about 15–18 minutes (depending on the thickness). The frittata should be cooked through, but not dry: it should remain elastic, because you'll need to roll it up later. When you remove it from the oven, let it cool for 5 minutes: rolling it up while it's hot is risky, and rolling it up while it's cold is difficult. Warming it up is the perfect amount.

Transfer the frittata (with its parchment paper) to a plate. Arrange the prosciutto slices and cheese on top. If using mozzarella, choose a very dry version and cut it into thin slices, otherwise it will release too much water.

Then roll it up using the parchment paper, squeezing it tightly but not squashing it. Close it tightly and let the roll rest for 5 minutes: this will help it take shape and make it neater when you cut it.

Now cut the roll into rounds about 2 cm thick. Arrange them in a baking dish greased with a drizzle of oil (again: a generous drizzle, which is part of the pleasure). Bake at 180°C (350°F) for 10 minutes, just long enough for the cheese to melt and the rounds to become irresistible. If you want a more golden brown surface, you can use the last 2 minutes.