Spinach and Cheese Roulade
Ingredients
- 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
Instructions
- 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