MEDITERRANEAN SPINACH , CAPSICUM AND HERB ROULADE

First class back on Tuesday and we started in the Mediterranean , a roulade   with all the Mediterranean flavours ......
Preheat your oven to 190 deg C
Grease and line a Lamington  tray with baking paper .
Soak / steam 500gm or silverbeet or spinach.
Remove from steaming pot or bowl of boiling water and squeeze to remove all liquid .
Then chop finely and set aside .
Now place  your leaf mixture in a bowl along with
1/2 tsp of ground nutmeg
Finely chopped bunch of  chives
1 tsp of  fresh thyme leaves if you have them  ( or 1/2 tsp of ground thyme )
30 gm of butter / marg
3 tbs of cream
2 egg yolks  ( lightly beaten )
3 tbs of grated Parmesan cheese
Mix thoroughly and season with salt and pepper.
In a separate bowl beat the 2 egg whites till firm .
Fold the egg whites into the spinach  mixture.
Spread the combined spinach mix into the prepared tray ,smoothing  out the edges .
Bake at 190 deg C till the batter is firm and springy to touch ... ( about 20 minutes )
Now we are getting serious .....
Lay your tea towel on a flat surface ,lift the spinach base from the pan using the baking paper lining and  place on the tea towel .
Set aside to cool .
It is now time to make the filling ......
Finely chop 55 g of Kalamanta olives
110 gm of roasted capsicums  chopped
Mix the ingredients together with a dsp of mince garlic in medium bowl
Contine to add .......
2 tbs of sour cream
170gm of creamed cheese
2 tbs of finely chopped Thai basil
Season with salt and pepper .
Spread the cream cheese filling over the cooled baked spinach mix
Dot with finely sliced  artichokes over the top .
Season with salt and pepper .
Now the scary bit ...its time to roll .
From the long edge , roll up the spinach and filling,  using the baking paper and tea towel as a guide.
Once rolled , wrap the roulade in the tea  towel and chill at least for 6 hours .
Slice into 2 cm slices to serve with a pesto alongwith  crackers .