Spinach Roulade

Cook the ‘roulade’ then add a filling of your choice, roll up and slice into rounds to serve.

Serves 4 people


 

  • 500 grams fresh spinach or 175 g frozen chopped spinach, thawed
  • 2 egg yolks
  • 1 pinch(es) grated nutmeg
  • 1 dash(es) salt and pepper
  • 2 egg whites

 

 

  • Preheat the oven to 190°C, 375°F, gas 5
  • Line a roasting tin with baking parchment.
  • Remove the stalks from the spinach and wash them thoroughly.
  • Cook without any added water for 2 – 3 minutes, until the leaves are limp, bright green and cooked.
  • Drain them well and chop finely.
  • If using frozen spinach, cook according to the packet instructions, squeezing out as much water as you can.
  • Beat the yolks into the spinach and add the nutmeg, salt and pepper.
  • Whisk the egg whites until they are stiff but not dry and fold them into the spinach.
  • Pour this mixture into the roasting pan, spread it flat and bake for 10 – 12 minutes.
  • When it is cooked turn it out onto a sheet of baking parchment and remove the backing paper.
  • Trim the edges with a sharp knife.If not using right away, roll up with the paper, allow it to cool and store in the fridge or freezer.
  • To finish the roulade, spread with a filling and roll up. Serve cut into slices

 

Method

 

  • Preheat the oven to 190°C, 375°F, gas 5
  • Line a roasting tin with baking parchment.
  • Remove the stalks from the spinach and wash them thoroughly.
  • Cook without any added water for 2 – 3 minutes, until the leaves are limp, bright green and cooked.
  • Drain them well and chop finely.
  • If using frozen spinach, cook according to the packet instructions, squeezing out as much water as you can.
  • Beat the yolks into the spinach and add the nutmeg, salt and pepper.
  • Whisk the egg whites until they are stiff but not dry and fold them into the spinach.
  • Pour this mixture into the roasting pan, spread it flat and bake for 10 – 12 minutes.
  • When it is cooked turn it out onto a sheet of baking parchment and remove the backing paper.
  • Trim the edges with a sharp knife.If not using right away, roll up with the paper, allow it to cool and store in the fridge or freezer.
  • To finish the roulade, spread with a filling and roll up. Serve cut into slices

 

Ingredients

 

  • 500 grams fresh spinach or 175 g frozen chopped spinach, thawed
  • 2 egg yolks
  • 1 pinch(es) grated nutmeg
  • 1 dash(es) salt and pepper
  • 2 egg whites

 


Filling suggestions: 175 g fromage frais or soft cheese mixed with a little plain yoghurt. 125 g smoked salmon, chopped 2 tsp fresh dill, chopped. Mix together the filling ingredients and use to fill the roulade

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