Spinach and Cheese Roulade
Emily Davenport
4-6 servings
30 minutes
474
British
Main
A tasty Spinach and Cheese Roulade taken from The Dairy Book of Home Cookery.
Ingredients
- Butter 25g (1oz), melted
- Spinach 275g (10oz), fresh or frozen, rinsed
- Eggs 3, separated
- Full fat soft cheese 275g (10oz)
- Natural yogurt 2 tbsp
- Walnuts 50g (2oz), roughly chopped
- Double Gloucester cheese 75g (3oz), grated
Cayenne pepper ½ tsp
Find this recipe in The Dairy Book of Home Cookery
Directions
Line a 30 x 23cm (12 x 9in) Swiss roll tin with greaseproof paper. Brush with butter.
Cook spinach in a pan for 4-5 minutes until tender. Drain well. Press out as much liquid as possible.
Beat in egg yolks and 75g (3oz) soft cheese. Season to taste.
Whisk egg whites until softly stiff and fold into mixture.
Turn into prepared tin, smooth over and bake at 190°/170°fan/Gas 5 for 15 minutes until firm to the touch.
Turn out onto greaseproof paper. Cool slightly, then peel off baking paper. Trim off outside edges and roll up with greaseproof paper.
Mix all remaining ingredients together.
Unroll roulade when cool and remove paper. Spread with filling and roll up. Serve chilled.
1 comment
This spinach and cheese roulade looks like a lovely dish for sharing. The combination sounds simple, comforting, and delicious. https://www.eleanorgaccetta.com/