Susie Drage
Music, Art & Cookery
The Cookery Book

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:
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2 x 200g bags ready-washed spinach
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5 large eggs, separated
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200g pot Full Fat Fromage Frais or Crème Fraîche
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Salt and freshly ground black pepper
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3 tablespoon self-raising flour
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150g pack garlic & herb Boursin or Roule
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Finely grated Parmesan
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10-12 sundried tomatoes, shredded
Method
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Heat oven to 190C/Fan 170C/Gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper.
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Cook spinach in the microwave according to pack instructions then, when cool, squeeze out as much juice as you can.
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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.
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Whisk egg whites until stiff, then fold into the spinach mixture.
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Spread in the tin and bake for 12-15 minutes until firm to the touch.
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Meanwhile, beat remaining Fromage Frais into the Boursin until creamy.
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Put a sheet of baking paper on the work surface and dust with the parmesan-style cheese.
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Turn the spinach mixture onto the work surface then carefully strip off the paper.
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Spread with the cheese mixture and scatter over the tomato.
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Roll up from the shortest end using the paper to guide you. Serve straight away.
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