Spinach Roulade with Mozzarella and Tomato filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
450g fresh spinach or 175g frozen spinach (defrost it)15g butter4 eggs, separatedFreshly grated nutmeg4 tblspns grated Parmesan cheesesalt and pepperFILLING55g cream cheese2 x 150g mozzarella cheese2 tomatoes, thinly sliced
METHOD
Preheat the oven to 200C/400F. Line a d 23 x 33 cm Swiss roll tin with baking parchment, to extend up the sides a little.
If you are using fresh spinach, cook it for a few minutes until it is tender.
Chop the spinach and mix with the butter, egg yolks and a seasoning of salt, pepper and nutmeg to make a smooth, creamy looking puree. I process this with a hand blender.
Whisk the egg whites until they form stiff peaks. Gently fold into the spinach mixture.
Tip the mixture into the tin, level the top and sprinkle with half of the grated Parmesan. Bake for 10-12 minutes until the top is springy.
Remove from the oven and turn out onto a piece og baking parchment sprinkled with the remaining Parmesan. Peel the paper off the roulade.
Spread the roulade with a thin layer of cream cheese. Then put the mozzarella and tomato slices on top.
Roll up the roulade, starting at one of the long ends.
Serve, eat and enjoy.
Serving Size: makes approx 6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user ELAINEKB.
Preheat the oven to 200C/400F. Line a d 23 x 33 cm Swiss roll tin with baking parchment, to extend up the sides a little.
If you are using fresh spinach, cook it for a few minutes until it is tender.
Chop the spinach and mix with the butter, egg yolks and a seasoning of salt, pepper and nutmeg to make a smooth, creamy looking puree. I process this with a hand blender.
Whisk the egg whites until they form stiff peaks. Gently fold into the spinach mixture.
Tip the mixture into the tin, level the top and sprinkle with half of the grated Parmesan. Bake for 10-12 minutes until the top is springy.
Remove from the oven and turn out onto a piece og baking parchment sprinkled with the remaining Parmesan. Peel the paper off the roulade.
Spread the roulade with a thin layer of cream cheese. Then put the mozzarella and tomato slices on top.
Roll up the roulade, starting at one of the long ends.
Serve, eat and enjoy.
Serving Size: makes approx 6 portions
Number of Servings: 6
Recipe submitted by SparkPeople user ELAINEKB.
Nutritional Info Amount Per Serving
- Calories: 220.4
- Total Fat: 15.0 g
- Cholesterol: 68.9 mg
- Sodium: 370.5 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.6 g
- Protein: 16.5 g
Member Reviews