Spinach Roulade with Mozzarella and Tomato filling

Spinach Roulade with Mozzarella and Tomato filling
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Spinach Roulade with Mozzarella and Tomato filling calories by ingredient
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Got it from Pinterest originally...tastes yum Got it from Pinterest originally...tastes yum
Number of Servings: 6


    450g fresh spinach or 175g frozen spinach (defrost it)

    15g butter

    4 eggs, separated

    Freshly grated nutmeg

    4 tblspns grated Parmesan cheese

    salt and pepper


    55g cream cheese

    2 x 150g mozzarella cheese

    2 tomatoes, thinly sliced


gluten free low carb vegetarian



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.

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