Chop the spinach coarsely.
Melt the butter in a saucepan, sauté onion and spinach to the moisture is gone.
Add parsley and season with nutmeg, salt and pepper.
Let the spinach cool.
A small baking pan lined with oil-greased cookie sheet.
Stir the eggs are thickened with a little salt and mix gently spinach and wheat flour.
Spread the mixture into the baking tray (almost one cm thick) and bake at 200 ° for 10 - 15 min. to this is fixed.
Turn it gently onto another piece oil greased paper and cool.
Combine the filling along and flavor to it. Wide filling out the roulade and roll it gently along.
Let roulade be refrigerated until Serve.
Starter for 6 persons
500 g of whole spinach
1 onion into small cubes
50 g of butter
½ cup chopped parsley
Nutmeg, salt and pepper
1 cup flour
250 g of cream cheese, light
250 g of cottage cheese
½ cup chives