Spinach and Cheese Roulade recipe
information
320 Calories per portion
ingredients
25 g (1 oz) butter, melted
275 g (10 oz) spinach, fresh or frozen
3 eggs, separated
275 g (10 oz) full fat soft cheese
salt and freshly ground black pepper
2 tablespoons natural yogurt
4 spring onions, trimmed and chopped
50 g (2 oz) walnuts, roughly chopped
75 g (3 oz) ham, sliced and chopped
1/2 teaspoon cayenne pepper
275 g (10 oz) spinach, fresh or frozen
3 eggs, separated
275 g (10 oz) full fat soft cheese
salt and freshly ground black pepper
2 tablespoons natural yogurt
4 spring onions, trimmed and chopped
50 g (2 oz) walnuts, roughly chopped
75 g (3 oz) ham, sliced and chopped
1/2 teaspoon cayenne pepper
method
1. Line a 31cm x 23cm (12 x 9 inch) Swiss roll tin with greaseproof paper. Brush with the butter.
2. Cook spinach with a little water in a pan for 10 - 15 minutes until tender. Drain well.
3. Beat in egg yolks and 75 g (3 oz) cheese. Season. Whisk egg whites until softly stiff and fold into
the mixture.
4. Turn into prepared tin, smooth over and bake at 190°C (375°F) mark 5 for 15 minutes until firm to the touch. Turn out on to greaseproof paper. Cool slightly, then peel off baking paper. Roll up with greaseproof paper.
5. For filling, mix all remaining ingredients together.
6. Unroll roulade when cool and remove paper. Spread with filling and roll up. Serve chilled.
2. Cook spinach with a little water in a pan for 10 - 15 minutes until tender. Drain well.
3. Beat in egg yolks and 75 g (3 oz) cheese. Season. Whisk egg whites until softly stiff and fold into
the mixture.
4. Turn into prepared tin, smooth over and bake at 190°C (375°F) mark 5 for 15 minutes until firm to the touch. Turn out on to greaseproof paper. Cool slightly, then peel off baking paper. Roll up with greaseproof paper.
5. For filling, mix all remaining ingredients together.
6. Unroll roulade when cool and remove paper. Spread with filling and roll up. Serve chilled.
serving amount
serves 4 - 6
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