Spinach roulade with sundried tomatoes

Name: Spinach roulade with sundried tomatoes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 2 x 200g bags ready-washed spinach; 5 large eggs separated; 200g pots fromage frais (not the virtually fat-free one); 3 tbsp self-raising flour; 150g pack Garlic & herb cream cheese or roulé; finely grated vegetarian parmesan -style cheese; 10-12 sundried tomato shredded

Sara Buenfeld

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Serves 4

A challenge

Prep: 20 mins

Cook: 15 mins

A star rating of 4.6 out of 5.12 ratingsRate

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A stunning centrepiece that is simple to make and sure to tempt vegetarians and meat eaters alike

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 x 200g bags ready-washed spinach
5 large eggs

separated
200g pots fromage frais

(not the virtually fat-free one)
3 tbsp self-raising flour
150g pack Garlic & herb cream cheese

or roulé
finely grated vegetarian parmesan

-style cheese
10-12 sundried tomato

shredded

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Nutrition: per serving

kcal441
fat33g
saturates15g
carbs16g
sugars6g
fibre4g
protein21g
salt2.08g

Method

step 1

Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper. Cook the spinach in the microwave according to pack instructions (about 2 mins for each bag), then, when cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp fromage frais, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
step 2

Whisk the egg whites until stiff, then fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. 3 Meanwhile, beat the rest of the fromage frais into the garlic & herb cream cheese until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.
step 3

Turn the spinach mixture onto the work surface and carefully strip off the paper. Spread with the cheese mixture and scatter over the tomato. Roll up from the shortest end using the paper to guide you. Serve straight away

Recipe from Good Food magazine, May 2007

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A star rating of 4.6 out of 5.12 ratings

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