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The Cookery Book

VEGETARIAN
Spinach Roulade.jpg

Spinach Roulade with Boursin and Sundried Tomatoes

 

Serves: 4

Preparation: 20 minutes

Cooking Time: 15 minutes

 

This recipe comes courtesy of a BBC Good Food article by Sara Buefeld and published 

in May 2007.

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I love savoury roulades and this is a great recipe.

 

 

Ingredients:

 

  • 2 x 200g bags ready-washed spinach

  • 5 large eggs, separated

  • 200g pot Full Fat Fromage Frais or Crème Fraîche

  • Salt and freshly ground black pepper

  • 3 tablespoon self-raising flour

  • 150g pack garlic & herb Boursin or Roule

  • Finely grated Parmesan

  • 10-12 sundried tomatoes, shredded

 

 

 

Method

 

  1. Heat oven to 190C/Fan 170C/Gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper.
     

  2. Cook spinach in the microwave according to pack instructions then, when cool, squeeze out as much juice as you can.
     

  3. Tip the spinach into a food processor, add the egg yolks, 1 tablespoon Fromage Frais, seasoning and the flour. Blend until finely chopped and well mixed.
     

  4. Whisk egg whites until stiff, then fold into the spinach mixture.
     

  5. Spread in the tin and bake for 12-15 minutes until firm to the touch. 
     

  6. Meanwhile, beat remaining Fromage Frais into the Boursin until creamy.
     

  7. Put a sheet of baking paper on the work surface and dust with the parmesan-style cheese. 
     

  8. Turn the spinach mixture onto the work surface then carefully strip off the paper. 
     

  9. Spread with the cheese mixture and scatter over the tomato. 
     

  10. Roll up from the shortest end using the paper to guide you. Serve straight away.

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