Vegetarian Spinach Roulade

I love my light and colourful lunches! This Roulade is perfect in my opinion, served on a bed of salad with cherry tomatoes!

It is a very elegant dish, that can even double as starter for a smart lunch or dinner party. You can change the filling to Philadelphia and smoked salmon as well.

Recipe Spinach Roulade

  • 400g fresh spinach
  • 5 large eggs, separated
  • 200g fromage frais
  • 3 tbsp self-raising flour
  • 300g pack Garlic & herb Boursin or roulé
  • finely grated vegetarian parmesan -style cheese
  • 20-24 sundried tomato, shredded

Heat oven to 170C, and line a Swiss roll tin (23 x 32cm) with baking paper. Cook the spinach in boiling water for about 2 minutes, then, when cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp fromage frais, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.

Whisk the egg whites until stiff, then fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. Meanwhile, beat the rest of the fromage frais into the Boursin until creamy. Put a sheet of baking paper on the work surface and dust with a little of the parmesan.

Turn the spinach mixture onto the work surface and carefully strip off the paper. Spread with the cheese mixture and scatter over the tomato. Roll up and serve straight away.

Tip this does not freeze well

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