A bit of a production, but an absolutely smashing entree.

ROLL:

1/4 c. butter
1/2 c. unsifted all-purpose flour
2 c. milk
1/2 tsp. salt
4 eggs, separated, at room temp.

FILLING:

2 tbsp. butter
1/2 c. finely chopped onion
1 pkg. (10 oz.) frozen chopped spinach, cooked and well drained
1 1/2 c. (6 oz.) chopped cooked ham or 1 1/2 c. sauteed mushrooms or use both
ingredients
1 tsp. prepared mustard
1/2 tsp. salt
1/8 tsp. pepper
1 pkg. (5 oz.) spiced cheese with garlic and herbs

Preheat oven to 400 degrees. Lightly grease a 15 1/2 x 10 1/2 inch jelly roll pan. Line bottom with waxed paper and grease again; sprinkle lightly with flour, tap out excess.

FOR ROLL: In 2 quart saucepan, melt butter. Stir in flour and cook until smooth, stirring with wire whisk. Gradually stir in milk and salt and cook, stirring constantly, until mixture is thick. Remove from heat and stir in egg yolks, one at a time. Allow mixture to cool to lukewarm.

Beat egg whites with electric mixer until soft peaks form. Fold into egg yolk mixture. Gently spread evenly into prepared pan. Bake 30 minutes until puffed and brown.

FOR FILLING: While roll bakes, prepare filling. In medium skillet, melt butter; add onion, saute until tender. Add spinach, cook 30 seconds. Stir in remaining ingredients and cook over low heat until cheese is melted and mixture is well blended. Keep warm.

TO ASSEMBLE: Immediately invert the cooked roll onto a clean towel. Spread the warm filling over the roll. Using the towel, gently roll the souffle up in jelly roll fashion. The souffle can be rolled onto a piece of tin foil and gently wrapped and placed on a cookie sheet. This can be made and refrigerated a day or two in advance. Remove the souffle roll from the refrigerator and warm in the oven prior to serving. The roll can then be lifted and placed on a rectangular serving platter. To serve cut the souffle roll into 1 1/2 inch rings.