Boil the spinach, then drain it, squeeze it, and chop it. Pour the eggs into a bowl, add salt and pepper to taste, and beat with a fork. Then, add the spinach and mix. Pour the mixture into a tin covered with a sheet of greaseproof paper and level it to 1,5 cm of thickness. Put the tin in the oven at 200°C for 25-30 minutes. When the omelet is cooked, spread the fresh cream cheese on it and add the Prosciutto Toscano DOP slices. Roll the omelet and wrap it in the cling film. Put the roll in the fridge and let it cool for about three hours, then cut it into rounds and serve


500 g of spinach
5 eggs
250 g of fresh cream cheese
250 g of Prosciutto Toscano DOP
Salt and pepper to taste