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Spinach & Cheese Roulade

Spinach and Cheese Roulade

A tasty Spinach and Cheese Roulade taken from The Dairy Book of Home Cookery.






Spinach & Cheese Roulade

Ingredients

25g (1oz) butter, melted

275g (10oz) spinach, fresh or frozen, rinsed

3 eggs, separated

275g (10oz) full fat soft cheese

Salt and freshly ground black pepper

2 tbsp natural yogurt

4 spring onions, trimmed and sliced

50g (2oz) walnuts, roughly chopped

75g (3oz) Double Gloucester cheese, grated

1/2 tsp cayenne pepper

Instructions

1

Line a 30 x 23cm (12 x 9in) Swiss roll tin with greaseproof paper. Brush with butter.

2

Cook spinach in a pan for 4–5 minutes until tender. Drain well. Press out as much liquid as possible.

3

Beat in egg yolks and 75g (3oz) soft cheese. Season to taste.

4

Whisk egg whites until softly stiff and fold into mixture.

5

Turn into prepared tin, smooth over and bake at 190 C/170 fan/Mark 5 for 15 minutes until firm to the touch.

6

Turn out onto greaseproof paper. Cool slightly, then peel off baking paper. Trim off outside edges and roll up with greaseproof paper.

7

Mix all remaining ingredients together.

8

Unroll roulade when cool and remove paper. Spread with filling and roll up. Serve chilled.

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