Gluten Free/ Low Carb/ Meatless Monday/ Vegetarian

Spinach Roulade with Mozzarella and Tomato Filling

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This looks so elegant once made.  Like a savoury swiss roll. You could easily convince guests that it was a complicated dish to make and they would believe you.  It’s the joy of spinach and eggs…nutrious and filling!   

INGREDIENTS

450g fresh spinach or 175g frozen spinach (defrost it)

15g butter

4 eggs, separated

Freshly grated nutmeg

4 tblspns grated Parmesan cheese

salt and pepper

FILLING

55g cream cheese

2 x 150g mozzarella cheese

2 tomatoes, thinly sliced

METHOD

  1. Preheat the oven to 200C/400F.   Line a d 23 x 33 cm Swiss roll tin with baking parchment, to extend up the sides a little.
  2. If you are using fresh spinach, cook it for a few minutes until it is tender.
  3. Chop the spinach and mix with the butter, egg yolks and a seasoning of salt, pepper and nutmeg to make a smooth, creamy looking puree.   I process this with a hand blender.
  4. Whisk the egg whites until they form stiff peaks.  Gently fold into the spinach mixture.
  5. Tip the mixture into the tin, level the top and sprinkle with half of the grated Parmesan.  Bake for 10-12 minutes until the top is springy.
  6. Remove from the oven and turn out onto a piece og baking parchment sprinkled with the remaining Parmesan.  Peel the paper off the roulade.
  7. Spread the roulade with a thin layer of cream cheese.  Then put the mozzarella and tomato slices on top.
  8. Roll up the roulade, starting at one of the long ends.
  9. Serve, eat and enjoy.

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2 Comments

  • Reply
    Susan
    September 21, 2011 at 5:19 pm

    Will have to try this as it looks so good!

    • Reply
      Angie C
      September 21, 2011 at 5:23 pm

      Hope you enjoy it!

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