Spinach Roulade

Spinach Roulade

Spinach Roulade

This was by far the tastiest dish I made to take to Christmas at Alex and Denny’s house. The other will be posted in a few days. I’ve been skimming past this recipe in the “Encyclopedia of Vegetables and Vegetarian Cooking” for a while now. It’s not exactly 100% appropriate for me to make for just the two of us, unless we feel snacks at some point. It IS, however, perfect to bring to a party. It is actually quite simple, once you make it and realize that it is. The filling is super easy so it’s just the roll that you have to sweat about, and you really don’t have to worry about that either. Just follow the directions and you will be okay. I actually wish I had another roll of this sitting beside me right now…yum! The real recipe called for fresh spinach, but in this case it’s fine to use chopped, frozen spinach as long as you have thoroughly thawed and drained it. You don’t want a ton of excess water ruining your roll. You can eat this cold or warm. Whichever you prefer. This would be a great addition to your New Years Eve party table. And leftovers are great the next day too.

Spinach Roulade
1 pound frozen spinach, thawed and drained
nutmeg, to taste
pat of butter, softened
3 tablespoons grated Parmesan cheese
3 tablespoons heavy cream
salt and black pepper, to taste
2 eggs, separated
1 medium red bell pepper, seeded and diced
1 cup soft cheese with garlic and herbs

1. Line a jelly roll pan or long baking dish with parchment paper, then grease it well. Preheat the oven to 375F.
2. Mix the spinach, nutmeg, butter, Parmesan cheese, cream, salt and black pepper.
3. Cool for 5 minutes and then beat in the egg yolks.
4. Whisk the egg whites till they form soft peaks and then carefully fold them into the spinach mixture.
5. Spread the mixture into the prepared pan, smoothing evenly. Bake for 12-15 minutes until firm.
6. Turn the spinach out upside down onto a clean dish towel and let it cool in the pan for a half hour.
7. Meanwhile, simmer the bell pepper in 2 tablespoons water in a covered pan till just soft. Drain off any excess water and let the pepper cool.
8. Mix the bell pepper with the soft cheese and season to taste.
9. When the spinach block is cool, peel off the paper and trim any hard edges. Spread the red pepper cream over it.
10. Very carefully roll up the spinach and pepper mixture in the dish towel. Leave it to firm up.
11. Serve the roll cut into thick slices.


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