Green roll

• Sift the flour with baking powder.
• Combine spinach with mint and vegetable oil, beat it all with a blender until smooth.
• Add sugar and vanilla extract to the eggs, beat until white and dense.
• Add spinach to the egg mass, and combine everything at a low mixer speed.
• Add a little bit of dry ingredients to the spinach-egg mass, and mix everything well.
• Cover a square baking tin with parchment, pour the mass on it, and bake at 338F (170C) for about 25 minutes.

• Combine the strawberries with sugar, and put over a low heat.
• When the mixture warms up, add starch and mix everything well until the mass begins to thicken.
• Remove the finished mass from the heat, and cool it at room temperature.

Combine all the compopents, and whip until smooth.

When the sponge is done, transfer it to a towel and wrap it in a roll; wait for it to cool when folded.

When it cools, unfold it and cover it with a layer of strawberry filling, then spread the cheese mass and a few strawberries on top.

Turn the roll, wrap it with film and put it in the fridge for 2-3 hours.