Spinach roulade with Boursin & sundried tomatoes

Spinach roulade with sundried tomatoes

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(10 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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  • 2 x 200g bags ready-washed spinach



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

  • 5 large eggs, separated



    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 cream cheese or roulé
  • finely grated vegetarian parmesan -style cheese



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

  • 10-12 sundried tomato, shredded


  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 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.

  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, questions and tips

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Daniel Gough's picture
Daniel Gough
5th Feb, 2020
30th Oct, 2013
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.
11th Aug, 2012
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
31st Jul, 2011
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.
14th Apr, 2011
Made this for dinner one night, but added more sundried tomatoes. Delicious!
15th Jan, 2011
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
17th Mar, 2008
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.
7th Mar, 2008
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).
21st Feb, 2008
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.
Sarah Hamouda's picture
Sarah Hamouda
28th Nov, 2019
Is there a possibility to do this ahead keep it in the fridge then serve the next day? It would save me time but I also don’t want it to be soggy or dry! Thank you
lulu_grimes's picture
2nd Dec, 2019
This recipe is best eaten freshly made, though it will still taste nice the next day, and one commenter liked it better cold, the texture will get more squidgy. I hope this helps.
27th Nov, 2017
Can this be made a day in advance and re-heated on the day?
goodfoodteam's picture
27th Nov, 2017
Thanks for your question. Unfortunately, this dish is designed with to be cooked and eaten straightaway. You may find a suitable alternative here: https://www.bbcgoodfood.com/recipes/collection/vegetarian-dinner-party
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