1 pkg. (10 oz.) frozen chopped spinach, uncooked
4 tbsp. butter, divided
2 c. milk
2 eggs
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. chopped, slivered or sliced almonds
1/2 tsp. thyme
1/8 tsp. nutmeg
2 c. grated mild Cheddar or Monterey Jack cheese
3 tbsp. vegetable oil
1 pt. sour cream
1 tbsp. Dijon style mustard

Thaw spinach and drain well; set aside. Place 2 tablespoons of the butter in a 10 x 15 inch jelly roll pan and set in 375 degree oven 5 minutes or until butter is melted. Remove from oven and coat entire bottom and sides of pan with the melted butter. Set aside.

In electric mixer bowl, combine milk, eggs, flour, baking powder and salt. Blend until smooth and pour into buttered pan. Bake at 375 degrees for 20-25 minutes or until pancake just barely starts to brown. Remove from oven and cool slightly.

In medium skillet, melt the remaining 2 tablespoons of butter; add almonds and cook until lightly toasted. Add thyme, nutmeg and reserved drained spinach; stir to mix and set aside.

Loosen the edges of the baked pancake with a spatula; invert it carefully on a clean dish towel with the long edge facing you. Spoon reserved spinach mixture evenly over the top, spreading to all edges. Sprinkle with cheese and, using the towel as an aid, fashion the pancake into a roll, starting with the long edge. Wrap the roll tightly in foil and refrigerate several hours or overnight. Fifteen minutes before serving, remove it from the refrigerator, unwrap it and cut the roll in 2 inch slices.