A savoury cheese roulade that is flavoured with fresh herbs and filled with spinach. Perfect for a spring day lunch or a summer picnic. Hot or cold this is a delicious healthy recipe.
A great low carb and gluten free main dish that would be perfect for a spring lunch or a summer picnic. The roulade is such a versatile low carb dish which I am having so much fun playing with. I think it’s the rolling up part. I wonder if Cuba needs anyone to help them roll cigars?
My baking roulades continues with this savoury cheese roulade. This time rather than just using eggs for the base I added coconut flour to make it firmer and more sponge like. I’ve used this for a sweet roulade so took a gamble on it working for a savoury roulade. Well, pack me off to Las Vegas and push me in the directions of the tables as my gamble worked! It turned out so well and rolled perfectly with no cracks either! When you see a roulade covered with a topping or heavily decorated, do you know what that is? Cracks, my friend. Cracks in the sponge. We’ve all done it and there’s no shame either! Slather with cream and no one is the wiser.
When placing the baked cheese roulade onto parchment paper before rolling, you could sprinkle some grated Parmesan cheese on the parchment paper before placing the sponge on it. That way you get an extra cheesy touch to the roulade. It won’t cover any cracks though!
It was so delicious and much better cold in my opinion. So much better that I would recommend that you have a couple of tiny slices when it’s warm, then devour the rest when it’s cold or the next day. It made a great breakfast for me the next day!
The cheesy and herb sponge with the spinach and feta hits the savoury spot. As I look at the photos I am wondering if have all the ingredients in the fridge to make another one this week. Although I have a large bag of spinach it may not be enough. I buy huge bags of spinach only to cook it and discover that it shrinks down to about a tablespoon of spinach! Slight exaggeration there but perhaps frozen spinach is a better deal. I don’t really buy a lot of frozen food so usually walk past that section. Plus, my freezer cooler bag is still in shipping (don’t ask unless you want a 30-minute rant from me) and by the time I drive home with anything frozen it is half defrosted. The downside of living somewhere warm, but I’ll take it.
The Chief Taster preferred this to my last roulade which did not have coconut flour, although I did get the usual questioning of “does this have flax in it”. No, it doesn’t but he is getting wise to my sneaking of flaxseed into his food. When I start mixing it into his wine, that may be a line crossed.
The herbs used for the sponge were chives and parsley but you don’t have to stick to this. Mix it up a bit and they don’t have to be fresh either. It’s probably nicer with fresh though but not restricted to them.
- 6 Eggs seperated
- 2 tablespoons butter, unsalted melted
- 1/3 cup (34g) Parmesan Cheese grated
- 1/3 cup (38g) Cheddar Cheese grated
- 1/3 cup (37g) Coconut flour
- 1/2 teaspoon baking powder
- 1/2 tablespoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 200g Spinach
- 1/4 cup (38g) Feta Cheese crumbled
- 2 spring onions finely chopped
- 1/2 cup (120ml) milk
- 2 tablespoons olive oil
- 2 tablespoons parsley, fresh chopped
- 2 tablespoons chives, fresh chopped
Preheat the oven to 190C/375F degrees
Grease and line a long baking tin with parchment paper.
Beat the egg whites until stiff peaks form.
In another bowl, place the egg yolks, butter, Parmesan and Cheddar and mix well.
Add the baking powder, salt, pepper, garlic powder, baking powder and coconut flour. Stir until combined.
Add the milk, parsley and chives and blend into almost a dough.
Fold in the egg whites and gently mix until combined.
Pour into the baking tin, smooth evenly and bake for 12-15 minutes until golden and firm.
Whilst this is cooking, prepare the filling.
Heat the olive oil in a frying pan.
Add the spinach and spring onion and gently cook for 3-5 minutes until the spinach is wilted.
Remove from the heat and add the feta cheese. Season to taste with salt and pepper. I sometimes add a pinch of nutmeg.
Remove the roulade from the oven, loosen the sides of the tin gently, then turn out the roulade onto a large piece of parchment paper. This will be used for rolling.
Remove the parchment paper from the top of the roulade.
Spread the spinach filling evenly over the roulade.
Using the edges of the bottom parchment paper, gently yet firmly, roll the roulade from the smaller edge.
Slice, eat and enjoy!
Serves 8 slices.
Nutritional Info per slice – 171 Calories, 14g Fat, 9g Protein, 3.8g Total Carbs, 1.3g Fibre, 2.5g Net Carbs