30 lumps of frozen spinach (buy it!)
220g Soft Philadelphia cheese (take it out of the fridge when you start)
300g smoked salmon
Parmesan for sprinkling
Defrost the spinach carefully over a low heat - do not add water! This takes longer than you think. When done, remove from the heat and season generously.
Separate three eggs, keeping the whites in a bowl and putting the yolks in with the spinach. Stir in. Beat the egg whites until soft peaks. Fold into the spinach.
Meanwhile line a baking tray with greaseproof paper. Pour the spinach evenly into the tin and cook for 7-10 minutes at 200 degrees. It should be spongy to the touch.
Now spread the Philadelphia cheese on it and cover with a layer of smoked salmon. Roll up and pop on a plate, sprinkling some more parmesan over the top.
Cover with cling film (don't worry about letting it cool) and put in the fridge for a couple of hours.
Instead of cream cheese and smoked salmon you can fry an onion then chop in some ham and some cheese so it becomes a paste and spread that onto the spinach.