This green roll with ham and cheese is one of those quick and easy recipes for using in a number of ways. Better still if you have a spinach roll ready to use in the fridge, especially when feeling a bit peckish, but in any case it just takes 15 - 20 minutes to prepare.

Once sliced, the spinach roll makes an excellent Sunday lunchtime starter, but lends itself equally well to being served during a brunch at home, or as a TV supper. Then, should any be left over, what better idea for an office lunch. 

Method: 
Start by cooking the spinach. If you decide to use the frozen variety, boil it in water or let it reduce in a hot pan. Once cooked, squeeze it well to remove all excess water. When cool, blend the spinach in a mixer and transfer to a bowl. Add the 4 beaten egg yolks seasoned with salt and pepper. 

At this point, you are ready to prepare the béchamel sauce using the butter, flour and milk. This sauce will be added to the spinach to obtain a smooth mixture. Finally, whisk the egg whites until stiff and gently fold them into the spinach mixture.  The final result should resemble a sort of savoury spinach sponge cake. Preheat the oven to 180° C and pour the mixture onto an oven tray lined with greaseproof paper. Cook for 10 - 15 minutes until the surface is nice and golden. Once removed from the oven and with the aid of the greaseproof paper, roll it up and wrap in a damp cloth to cool.

After approximately 20 minutes, unwrap the sponge and proceed to fill it with the ewe’s milk ricotta. To facilitate the operation, first break down the ricotta with a fork and then spread the required amount onto the surface of the sponge. Now top with the 8 slices of ham which should be sufficient to cover the entire cake. When the filling is complete, roll it up again and seal with cling film before transferring to the refrigerator to rest until serving time. The roll will then be cut into slices about two centimetres thick.