Baked Spinach Rolls

Serves 6

• 18 large sized spinach (palak) leaves
• 1 3/4 cups white sauce , recipe below
• 3 tbsp grated cooking cheese

For The Filling

• 1 cup paneer (cottagte cheese) cubes
• 1/2 cup boiled yellow corn , crushed
• 2 tbsp chopped onions
• 1 slit green chilli , finely chopped
• 1 tbsp chopped coriander (dhania)
• 1/4 cup white sauce , recipe below
• 1 tbsp butter
• salt to taste

For The White Sauce (makes 2 Cups Approx.)

• 2 tbsp plain flour (maida)
• 1 1/2 cups milk
• 2 tbsp butter
• salt and freshly ground black pepper powderto taste
• oil for greasing

For the white sauce

1. Melt the butter in a sauce pan, add the flour and cook on a slow flame while stirring continuously until froth appears.
2. Add the milk and ½ cup of water gradually and continue stirring till the sauce thickens and no lumps remain.
3. Add the salt and pepper and mix well. Keep aside.

For the filling

1. Heat the butter in a pan, add the onions and sauté till they turn translucent.
2. Add the green chillies and sauté again for ½ a minute.
3. Add the paneer, corn, coriander, white sauce and salt and cook for 2 minutes.
4. Keep aside.
5. Keep the spinach leaves in salted hot water for 5 minutes. Drain completely.
6. Put a little filling on each leaf and roll it up tightly.
7. Spread 1 cup of white sauce on a greased baking tray. Arrange the rolls in the sauce and pour the remaining white sauce on top.
8. Sprinkle cheese over the spinach rolls and bake in a pre-heated oven at 230°c (460°f) for 10 minutes.
9. Serve hot.