Moss Roll with Spinach and Quark Filling

Preheat the oven to 170 °C top/bottom heat and line a baking sheet (approx. 40x30 cm) with baking paper. Wash the baby spinach thoroughly, pat dry, and process it with the oil, milk, and lemon juice in a blender until a smooth, fine paste is formed.

Beat the eggs with the sugar in a food processor or with a hand mixer for several minutes until a light, very frothy and stable mixture is formed. Then briefly and quickly stir in the spinach paste.

Mix the flour with baking powder and a pinch of salt. Carefully fold the flour mixture into the egg mixture with a spatula (do not stir!) to maintain its airiness. Pour the dough onto the baking sheet, spread it smoothly, and bake for approx. 20 minutes until the surface is lightly golden brown.