3 boxes frozen chopped spinach
5 eggs, separated
6 Tbsp. melted butter or margarine
¼ teaspoon nutmeg
Salt and pepper
2 lbs. fresh button mushrooms, finely chopped
¼ lb. butter or margarine
1 Tbsp. flour
Dash of salt and pepper
Preheat oven to 375 degrees F. Butter jelly roll pan. Cover with non-stick parchment paper (absolutely use this; it makes the job incredibly easier), lapping edges, then butter the parchment paper. Cook spinach until water is almost gone. Squeeze dry. Beat yolks until lemony and fluffy. Add butter, nutmeg, salt and pepper. Stir gently into spinach. Beat egg whites until soft peaks form. Fold into spinach. Spread over wax paper. Bake at 375̊ for 15-18 minutes until top springs to touch. Turn onto damp towel. Immediately, carefully peel off parchment paper. Roll up along long side (making a long roll, not short fat roll) along with the towel. Keep rolled up until filling is ready, then unroll and fill with mushroom filling. Wrap in aluminum foil. Can be left at room temperature for a couple hours, if need be, until shortly before ready to serve, then place in oven and heat through. Remove foil. Cut into 1" slices to serve.
Filling: Put mushrooms, one pound at a time, in your Cuisinart using the steel blade. Chop with short bursts until mushrooms are finely chopped but not pulverised. Repeat with second pound. Cook mushrooms in butter until most of liquid has evaporated. Sprinkle flour over and cook until rich brown color. Season with salt and pepper to taste.