This spinach roulade is a simple and easy recipe with a filling of creamy goat’s cheese. Served hot or cold this delicious vegetarian savoury roulade is great served with a salad.
I was thinking of a recipe for spinach roulade, and although Feta is the natural cheese to sit alongside spinach, I put Feta on the bench and gave goats cheese a try. Spinach and goats cheese are delicious together in a salad or quiche form, so why not in a roulade?
My love of the roulade continues as I love how simple it is, as well as being a great low carb and gluten free main dish. For such a simple dish, I wanted to keep the filling just as simple and only used a soft goats cheese with some fresh chopped chives.
If you don’t have fresh spinach, defrosted frozen spinach will do instead. Just squeeze any extra water out of it before adding to the egg mixture to avoid a soggy roulade. I added a dash of nutmeg too to give the spinach a little lift.
We ate this warm with a salad for lunch. The Chief Taster enjoyed it and then happily had another piece cold later that day. I am still in two minds whether I prefer this warm from the oven, with the goat’s cheese slightly melty, or cold. Sliced and munched because I opened the fridge at 9pm looking for a snack and the bright colour whispered “eat me”. Since the wine was whispering “drink me” it seemed rude not to!
Feel free to add a little something extra to the goat’s cheese filling if you want to pep it up a bit. I think some red chilli flakes would be delicious. Or some chopped walnuts. Take the spinach roulade, make it your own and devour every slice!
- 500g Fresh spinach
- 45g Butter, unsalted softened
- 4 eggs, separated
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 200g Goats cheese, soft
- 2 tablespoons fresh chives chopped
- 2 tablespoons cream - heavy/double
- Pre-heat the oven to 200C/400F degrees.
- Heat the olive oil in a frying pan on a medium heat and add the spinach. Cook until wilted and soft.
- Remove from the heat, and add the salt, pepper and nutmeg. and blend until smooth. (I used a hand blender).
- Add the butter and egg yolks.
- In a bowl, whisk the egg whites until stiff.
- Grease and line a rectangle baking tray with parchment paper.
- Fold in the egg whites and mix thoroughly.
- Spread the mixture evenly in the baking tray and bake for 10-12 minutes until firm and slightly golden.
- As the roulade is cooking prepare the filling.
- In a bowl, add the goats cheese and cream. Blend until smooth, then add the chives. Stir until combined.
- When the roulade is ready, remove from the oven and with a knife gently loosen the edges.
- Place the roulade on top of a large piece of parchment paper and tap the tin for the roulade to come out.
- Remove the parchment paper that was used to bake the roulade from the top of it.
- Spread the cheese mixture over the roulade.
- Using the parchment paper at the bottom from the smaller edge, roll the roulade up.
- Remove the parchment paper and serve.