Polpettone Ripieno - Meatloaf Filled with Greens

Polpettone is a meatloaf I like to fill with vegetables, cheese and ham, and serve with roast potatoes. 

Polpettone Ripieno - Meatloaf Filled with Greens

3 slices of sandwich bread
100 ml milk
2 tablespoons flat-leaf parsley, chopped
1 tablespoon thyme
500 g minced beef
2 large eggs, lightly beaten
Salt and black pepper
½ teaspoon freshly ground nutmeg
100 g green peas, frozen
250 f fresh spinach
120 g sliced cooked ham
100 g ricotta cheese
4 tablspoons freshly grated Parmesan

Serves 5 to 6
Preparation time: 20 minutes
Cooking time: 50 minutes

1. Preheat the oven to 180°C.
2. In a bowl, soak the bread in the milk for 10 minutes. Squeeze and place in a blender along with the herbs. Blend into a smooth paste and place it in a large bowl. Combine the meat and the eggs and mix. Season with salt and pepper.
3. Wash the spinach, wilt in a pan, drain, squeeze and chop. Place in a bowl.
4. In a pan, boil the peas for 3 minutes and stir into the spinach with 2 tablespoons of the Parmesan and nutmeg. Adjust the seasoning.
5. Line a medium chopping board with baking paper and grease with oil. Arrange the meat mixture over and shape it into a rectangle (25 cm X 35 cm) the thickness of 1 cm. Cover with the ham, the spinach mixture, leaving a border of 2 cm. Sprinkle with the remaining Parmesan and dot with ricotta. Roll it out, seal it and cover with baking paper. Place on an oven tray and bake for 35 minutes. Open the paper and bake for another 10 minutes.
6. Remove from the oven, leave to cool for 30 minutes before slicing.
7. Serve with roast potatoes.