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Spinach Roulade Recipe
|Cooked spinach||7 Ounce, chopped|
|Onion||4 Ounce, chopped|
|Cottage cheese||6 Ounce|
|Nutmeg||1 Tablespoon, grated|
|Eggs||4 Small, separated|
|Gruyere cheese||1 Tablespoon (Leveled), grated|
|Parmesan cheese||1 Tablespoon (Leveled), grated|
Calories 253 Calories from Fat 131
% Daily Value*
Total Fat 15 g22.9%
Saturated Fat 7.8 g39.2%
Trans Fat 0 g
Cholesterol 188.4 mg
Sodium 397.9 mg16.6%
Total Carbohydrates 16 g5.2%
Dietary Fiber 2.6 g10.2%
Sugars 6.4 g
Protein 15 g30.8%
Vitamin A 102.4% Vitamin C 26.9%
Calcium 22.1% Iron 14.7%
*Based on a 2000 Calorie diet
1 For the filling: In a heavy pan, melt the butter and add in flour and milk to prepare a thick sauce.
2 Remove 1 tablespoon sauce and set aside.
3 To the pan, add finely chopped onions and cook for about 3 minutes.
4 Add in cottage cheese and cook for another 3 minutes.
5 Add salt, pepper and nutmeg for seasoning.Set aside.
6 For the roulade: Blend together the spinach along with reserved sauce and egg yolks.
7 In a bowl, beat the egg whites until stiff and fold into the spinach mixture.
8 Line a swiss roll tin 33 x 23 cm / 13 x 19 in. with foil and spread the mixture in it.
9 Bake at 375 degrees farenheit (190° C/Gas Mark 5) for 15 minutes and remove from the oven.
10 Put a sheet of greaseproof paper over the roulade while its still warm and invert it on to the table.
11 Let cool for 5 minutes and remove the tin and foil.
12 Reheat the filling and evenly spread over the roulade, leaving the edges free.
13 Gently roll it up using a paper.
14 Holding a hot serving plate close to the roll, give the roulade a flip so that it lands on the dish with its join face-downwards.