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Spinach Roulade

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Ingredients
  Frozen spinach 8 Ounce, thawed (250 Gram)
  Plain flour 1 Tablespoon
  Eggs 5 , separated
  Butter 1⁄2 Ounce (15 Gram)
  Ground nutmeg 1 Teaspoon
  Freshly ground black pepper To Taste
  Parmesan cheese 2 Tablespoon
For mushroom filling
  Butter 1 Ounce (30 Gram)
  Button mushrooms 3 1⁄2 Ounce, sliced (100 Gram)
  Spring onions 3 , chopped
  Canned peeled tomatoes 14 Ounce, drained and chopped (440 Gram)
  Dried oregano 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
Directions

1. Place spinach, flour, egg yolks, butter, nutmeg and black pepper to taste in a food processor or blender and process until combined. Transfer to a bowl.
2. Beat egg whites until stiff peaks form, then mix 2 tablespoons of egg whites into spinach mixture. Fold remaining egg whites into spinach mixture.
3. Spoon into a greased and lined Swiss roll tin and cook for 12 minutes or until mixture is firm.
4. To make filling, melt butter in a frying pan and cook mushrooms over a medium heat for 1 minute. Add spring onions, tomatoes, oregano and basil and cook for 3 minutes longer.
5. Turn roulade out onto a teatowel sprinkled with Parmesan cheese and roll up. Allow to stand for 1 minute. Unroll and spread with filling. Reroll and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Spinach
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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