Often we focus on Spinach Roulade during those late Spring days when fresh spinach is super plentiful. But truly, with blanched frozen spinach, we can enjoy roulade more often and a few steps are already done!
This was Donna’s gorgeous creation a few years ago, she adapted it from a BBC Good Food recipe. Here is a great cooking treat. We enjoy it both warm and cold or room temp for the leftovers. And we believe you could make it with other greens as well. Donna calls it easy and it is true, she has made making enough for 60 look easy.
Ingredients
5 Eggs, separated
16 Cups washed fresh Spinach (14 oz) OR 1 lb frozen
1 Tablespoon Plain Yogurt
3 Tablespoon Self-Raising Flour* (to make your own self-rising flour add 1.5 teaspoons baking powder & 1/2 teaspoon of salt to 1 cup of flour)
Salt & Pepper
Parmesan Cheese
4 oz Goats Cheese, ricotta or something similar
2 oz Pesto
1 oz Plain Greek Yogurt
10-12 sundried tomatoes or roasted tomatoes (optional)
Edible flowers (optional)
NOTE: This recipe doubles just fine and you can make it in larger jelly roll/sheet pan 12ish” x 18″ and roll in the opposite direction, roll from the long side. It is helpful to have a third or 4th hand when rolling the larger cakes.
Directions
Heat oven to 325F and line a Jelly roll tin/ Cookie sheet with edges (9 x 13) with parchment paper. Wilt the spinach by placing in a colander or bowl and pouring over boiling water, or you can steam it. When cool enough to handle, squeeze out as much juice as you can.
If using frozen spinach, just thaw and drain. Once thawed it is cool enough to handle!
Tip the spinach into a food processor and add the egg yolks, 1 tbsp yogurt, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
Whisk the egg whites until stiff, and then fold into the spinach mixture. Spread in the tin and bake for 20-25 minutes until firm to the touch.
Meanwhile, place the goats cheese, pesto, 1 oz Greek yogurt and tomatoes into the food processor and blend until creamy.
Put a sheet of parchment paper on the work surface and dust with a little Parmesan. Turn the baked spinach “cake” onto the work surface and carefully strip off the paper used for baking. Place another piece of parchment paper on the “cake” and roll up from the shortest end using the paper to guide you.
Allow it to cool for a few minutes then unroll, remove the paper and spread with the cheese mixture, flowers or other additions. Then re-roll. Serve while warm, or chilled.
