Spinach roulade with Boursin & sundried tomatoes

Spinach roulade with Boursin & sundried tomatoes

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(6 ratings)

Prep: 20 mins Cook: 15 mins

A challenge

Serves 4
A stunning centrepiece that is simple to make and sure to tempt vegetarians and meat eaters alike

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal441
  • fat33g
  • saturates15g
  • carbs16g
  • sugars6g
  • fibre4g
  • protein21g
  • salt2.08g
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Ingredients

  • 2 x 200g bags ready-washed spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 5 large egg, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g pots fromage frais (not the virtually fat-free one)
  • 3 tbsp self-raising flour
  • 150g pack Garlic & herb Boursin or roulé
  • finely grated vegetarian Parmesan -style cheese
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 10-12 sundried tomato, shredded

Method

  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.

  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 Boursin until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.

  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

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Comments (8)

heathcliffe's picture

This was delicious and worked well as part of a veggie buffet. Had the leftovers next day and actually thought it was even better cold.

cjmjansen's picture
5

Agree with the description: stunning and easy to make. I did not use Boursin or fromage frais, but just simple cream cheese. With the right flavouring, a dish to impress

yuliya112's picture
4

This was nice, next time might add some more seasoning as it was slightly bland and some more sundried tomatoes would have been good. Easier to make then I thought. All in all I liked this one.

alexcooles's picture
5

Made this for dinner one night, but added more sundried tomatoes. Delicious!

fullertaylor's picture
5

I served this on Christmas Day with a sauce called Reduced Red Wine gravy (BBC Good Food Vegetarian Christmas magazine) and it was stunning. Most of the guests were not vegetarian but we all enjoyed it: the carnivores said they didn't miss the Turkey in the slightest

annemiek's picture
5

My family really loved this roulade. I didn't use sundried tomatoes because I had some fresh cherry tomatoes left. I roasted them in a hot pan with some olive oil and I also scattered some roasted peppers over the cheese mixture before rolling.

palomablanca's picture

Delicious as a special main course for ovo-lacto vegetarians. Not in the easy category but the sort of thing you might tackle if having friends over for a meal. (The leftovers were perfect next day for lunch with a mixed salad).

e_leachums's picture
3

Tried this for a dinner party. I added smoked salmon trimmings to the cheese as well before I rolled it. Nice, but a lot of trouble for what it was, I felt.

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