In just 15 minutes of work - Appetizer roulade with spinach, cream cheese and ham!

Spinach, Cream Cheese and Ham Appetizer Roll Recipe, 15 minutes of work. Looks great on festive Christmas / holiday / special occasion appetizer platters, is tasty and filling! Ingredients (12 slices): 170 g of thawed and well-drained spinach, this can be obtained from 4- 500 g of frozen spinach 30 g of green onion 80 g of sweet cream, liquid, with at least 35% fat 3 egg yolks salt freshly ground black pepper 50 g of flour000 a teaspoon of grated baking powder 3 egg whites a teaspoon of vinegar or lemon juice 300 g of cream cheese and 100-120 g of pressed ham Chop the green onion, dice the pressed ham and mix the baking powder into the flour. In a larger bowl, place the thawed and well-drained spinach, along with the green onion, the three egg yolks and 80 ml of sweet cream with a minimum of 35% fat. The latter ingredient is the first secret to a tasty roulade. Blend everything well with a hand blender. Season with salt and freshly ground black pepper to taste. In this mixture, also incorporate flour. Another secret for this recipe is not to use too much flour otherwise the sheet will not be elastic and will break when rolled. In a separate bowl, place the three egg whites, half a teaspoon of grated salt and a teaspoon of vinegar or lemon juice. This will prevent the foam from becoming grainy. Mix with a hand mixer at high speed until the egg whites become white and very foamy. We must obtain soft peaks that fall. We incorporate the egg white foam into the spinach mixture, in 3 portions. We use the first part only to thin the mixture and we incorporate the other two parts delicately from top to bottom, just like with sponge cake. The mixture is spread in a tray (35x22cm) lined with baking paper and can be put in a preheated oven at 180°c for 15-16 minutes or until a toothpick inserted in the center comes out clean. Or bake the mixture directly in the Cosori Dual Blaze Twinfry airfryer. It has two 5 L bowls that can be converted into one large one, so there is enough space for the mixture, it has top and bottom heating elements and there is no need to preheat. Simply remove the separator and the plates from the base and spread the mixture evenly in the bowl lined with baking paper. Choose the Grandzone option, Bake program at 160°C for 16 minutes. That's all One more thing I have here: normally thin sheets of roulade are baked for a short time at a higher temperature, that is, at 190-200 degrees, but in this situation the spinach would no longer keep its vibrant green color and would turn brown. So it is better to keep a lower temperature, for a longer time. While the sheet is still warm, take it out on a clean kitchen towel or another piece of baking paper and roll it lengthwise. Let it cool like this. Unfold the cooled sheet and spread an even layer of cream cheese on it. If you have a thicker cream cheese, thin it with a spoonful of sour cream. Then put cubes of pressed ham on top. Roll tightly in baking paper and refrigerate until the roulade becomes firm. Then cut into appropriate slices and serve. It looks great on appetizer platters, it is tasty, healthy and filling. Enjoy!