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Spinach Roulade with Goats Cheese

Course: Main Course
Cuisine: Vegetarian
Author: Angela Coleby
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  • 500g Fresh spinach
  • 45g Butter, unsalted softened
  • 4 eggs, separated
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ 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.


Makes 8 Slices
Nutritional Info per slice – 167 Calories, 14g Fat, 9g Protein, 3g Total Carbs, 1g Fibre, 2g Net Carbs