Spinach and Cheese Roulade

spinach and cheese roulade

Spinach and Cheese Roulade

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Servings: 4
Calories: 512


  • 1 oz butter melted
  • 10 oz spinach fresh or frozen
  • 3 eggs separated
  • 10 oz full fat soft cheese
  • salt and freshly ground black pepper
  • 2 tablespoons natural yogurt
  • 4 spring onions trimmed and chopped
  • 2 oz walnuts roughly chopped
  • 3 oz ham sliced and chopped
  • 1/2 teaspoon cayenne pepper


  • Line a 31cm x 23cm (12 x 9 inch) Swiss roll tin with greaseproof paper. Brush with the butter.
  • Cook spinach with a little water in a pan for 10 - 15 minutes until tender. Drain well.
  • Beat in egg yolks and 75 g (3 oz) cheese. Season. Whisk egg whites until softly stiff and fold into
  • the mixture.
  • 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.
  • For filling, mix all remaining ingredients together.
  • Unroll roulade when cool and remove paper. Spread with filling and roll up. Serve chilled.
Calories: 512 kcal
Carbohydrates: 9 g
Protein: 18 g
Fat: 47g
Saturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 230 mg
Sodium: 640 mg
Potassium: 717 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 8189 IU
Vitamin C: 23 mg
Calcium: 196 mg
Iron: 4 mg
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