Spinach Roulade



  • 60g Butter
  • 1/3 cup plain flour
  • 1 cup milk
  • 1 Bag Fresh Spinach, cooked Water squeezed out and chopped
  • 4 Eggs, separated
  • 2/3 cup finely grated parmesan
  • 250g cream cheese or sour cream
  • Mixed salad, to serve


  1. Preheat oven to 220°C (200°C fan-forced).
  2. Lightly grease and line a 30 x 25cm Swiss roll pan with baking paper, extending paper 3cm over long sides.
  3. Place a tea towel on a flat surface; line with baking paper.
  4. Melt butter in a small saucepan over moderate heat. Add flour; cook and stir for 1 minute.
  5. Remove from heat; gradually add milk until well combined.
  6. Return to heat; cook and stir until mixture boils and thickens.
  7. Transfer mixture to a large heatproof bowl. Cool slightly. Stir in spinach and egg yolks.
  8. Using an electric mixer, beat egg whites in a large clean, dry bowl until soft peaks form. Gently fold egg white through the spinach mixture.
  9. Spread in prepared pan and sprinkle with half the parmesan.
  10. Bake for 12 minutes or until it springs back when touched.
  11. Invert onto the prepared tea towel and roll to make a log. Cool for 5 minutes, then unroll.
  12. Spread with cream cheese or sour cream. Top with cooked chopped mushrooms, crispy bacon or smoked salmon.
  13. Re-roll slice, serve with salad and enjoy!
Spinach roulade

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