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Spinach roulade with Boursin & sundried tomatoes

Spinach roulade with sundried tomatoes

A star rating of 4.5 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • A challenge
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal441
fat33g
saturates15g
carbs16g
sugars6g
fibre4g
protein21g
salt2.08g
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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

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 4.5 out of 5.10 ratings
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