Spinach Roulade Recipes

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SPINACH ROULADE WITH SUNDRIED TOMATOES



Spinach roulade with sundried tomatoes image

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

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Main course, Starter

Time 35m

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.
  • 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

Nutrition Facts : Calories 441 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.08 milligram of sodium

SPINACH ROULADE



Spinach Roulade image

A light souffle is spread with amixture of nutritious spinach, ricotta, and onions, then rolled to form spirals,and baked again. It can be served with Tomato-Pepper Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 17

6 tablespoons all-purpose flour, plus more for baking sheet
1 1/2 cups skim milk
1/2 cup water
3 tablespoons unsalted butter
1 1/2 teaspoons coarse salt
Pinch of ground cayenne pepper
2 large egg yolks
8 large egg whites
Large pinch cream of tartar
1/2 cup grated Parmesan cheese (1 1/2 ounces)
2 pounds spinach, cleaned and large stems removed
1 onion, finely diced
16 ounces fat-free ricotta cheese
1/4 teaspoon freshly ground black pepper
1 tablespoon heavy cream
Tomato-Pepper Sauce(optional)
Vegetable-oil cooking spray

Steps:

  • Preheat oven to 400 degrees. Coat a 10-by-15-inch rimmed baking sheet with cooking spray, and line with parchment. Spray and flour parchment; shake off excess flour.
  • Heat milk in a saucepan until hot but not boiling; set aside. Place flour in an airtight container with the water; shake until dissolved. Set aside. Heat 2 tablespoons butter in a medium saucepan over medium heat. Add flour mixture; whisking constantly, cook until roux is lightly colored, 1 to 2 minutes. Whisk in hot milk; cook, stirring constantly, until thick, about 3 minutes more. Remove from heat; season with 1 teaspoon salt and cayenne. Lightly beat yolks in a bowl; gradually whisk some of the hot mixture into yolks to warm them. Whisk yolk mixture back into milk; set pan aside.
  • In a medium bowl, whisk egg whites until foamy. Add cream of tartar; whisk until smooth, firm peaks form. Stir a quarter of the whites and half the Parmesan into milk mixture; gently fold in remaining whites. Pour mixture onto prepared baking sheet; spread to fill all corners. Sprinkle with remaining Parmesan. Bake until top is browned and puffed, about 15 minutes. Remove from oven; let cool. Carefully invert onto a parchment-lined work surface; gently remove paper from bottom; set aside.
  • Bring a large saucepan of water to a boil. Fill a large bowl with ice and water; set aside. Add spinach to boiling water in bunches; cook until bright green and wilted, about 1 minute. Transfer to ice bath to stop cooking. Transfer to colander to drain; squeeze out excess water. Very finely chop spinach; set aside in a bowl.
  • Coat a baking sheet that is at least 15 inches long with cooking spray; set aside. Heat remaining tablespoon butter in a nonstick skillet over medium heat. Add onion, and cook, stirring occasionally, until tender, about 10 minutes. Remove from heat, and transfer to bowl with spinach. Add ricotta, and season with remaining 1/2 teaspoon salt and black pepper. Stir until well combined. Spread the filling over cooled souffle base. Using the parchment as a guide, roll souffle tightly, starting with a long side, and transfer carefully to baking sheet, seam side down. Brush with cream, and bake until filling is heated through and souffle is light golden, 25 to 30 minutes. Slice, and serve hot or at room temperature with sauce, if using.

Nutrition Facts : Calories 288 g, Cholesterol 110 g, Fat 11 g, Fiber 4 g, Protein 25 g, Sodium 615 g

SPINACH ROULADE



Spinach Roulade image

A beautiful dish my mother has made often and it's always been a favorite. A cheesy spinach mixture rolled up in a cheese souffle, from the famous vegetarian Greens Restaurant in San Francisco. The recipe calls for ricotta, but I'm thinking unless you use fresh ricotta there won't be much flavor in the filling. So I plan on adding a few extra ingredients to give it some more umph. Like any ricotta and spinach mixture, it's easy to add onto!

Provided by KT9791

Categories     European

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 17

5 eggs
1 1/2 cups milk
4 tablespoons butter
5 tablespoons flour
salt
1 pinch cayenne pepper
1/2 cup parmesan cheese, freshly grated
wild mushrooms or tomato sauce
2 lbs spinach
salt
4 tablespoons butter
1/2 small yellow onion, finely diced
8 ounces ricotta cheese
1/4 cup light cream or 1/4 cup milk
nutmeg
pepper
cream, for baking

Steps:

  • Preheat oven to 400. Line a 10x15 baking sheet with parchment paper. Put a few dabs of butter on the pan to help anchor the paper then lightly butter and flour the paper, knocking off any extra flour.
  • Separate the yolks and whites. Lightly beat the yolks and set them aside. Make a rue by melting the butter, add the flour, stirring constantly then whisk in milk. Cook another 3 minutes, remove from heat and add salt and pepper.
  • Gradually whisk some of the mixture into the yolks to warm them, then return everything to the pot to finish combining.
  • In a large bowl whisk or beat the egg whites with a pinch of salt (or cream of tartar) until they form smooth peaks.
  • Stir about ¼ of the whites and ½ of cheese into the milk mixture, then gently fold in the rest of the whites.
  • Pour soufflé mixture on the baking sheet spreading to all corners. Sprinkle to rest of the cheese over the surface. Bake until the top is nicely browned and puffed, about 15 minutes. Remove soufflé from the oven and let it cool. Turn over onto the counter and remove parchment paper. Use a tea towel under to help roll it later.
  • Prepare soufflé base and set aside. Wash and cook spinach, seasoned with salt. Drain. Melt butter and cook onion. Squeeze water out of spinach and chop finely. Add to onions. Cook another few minutes.
  • Thin ricotta with enough milk until soft and pliable and season with nutmeg and pepper. Preheat the oven to 400. Spread the ricotta over the soufflé and top with spinach. (This is where I plan on adding a bit more. Likely basil, gruyere cheese, sundried tomato and toasted pine nuts.).
  • Roll the soufflé, short end first. Transfer to a greased baking sheet, end down to prevent unrolling. Brush the top with cream. Bake lightly covered for 25 minutes
  • To serve, ladle sauce on plate and set sliced piece over sauce.

Nutrition Facts : Calories 315.7, Fat 23.9, SaturatedFat 13.8, Cholesterol 194.6, Sodium 361.3, Carbohydrate 12.1, Fiber 2.7, Sugar 1.1, Protein 15.3

CHICKEN SPINACH ROULADE



Chicken Spinach Roulade image

This recipe is easy and sure to impress.

Provided by LadyVictorie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
1 (14 ounce) can spinach, drained
1 egg
3 tablespoons grated Parmesan cheese
2 teaspoons milk
1 cup Italian seasoned bread crumbs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Grease a baking sheet.
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a uniform thickness of 1 inch.
  • Heat spinach in a saucepan over medium-high heat.
  • Whisk eggs, Parmesan cheese, and milk together in a bowl.
  • Stir egg mixture into the spinach; cook and stir until thickened, about 2 minutes. Remove from heat.
  • Spread about 2 heaping tablespoonfuls of the spinach mixture onto each pounded chicken breast.
  • Roll each breast into a cylinder shape, secure ends with toothpicks, and arrange on the prepared baking sheet.
  • Sprinkle bread crumbs atop rolled chicken.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes. Allow chicken to rest for several minutes before removing toothpicks and serving.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 24.2 g, Cholesterol 117.3 mg, Fat 7.3 g, Fiber 3.9 g, Protein 34.6 g, SaturatedFat 2.3 g, Sodium 687.8 mg, Sugar 2.2 g

SPINACH ROULADE



Spinach Roulade image

Having just acquired a new roulade ( swiss roll ) tin, i have been on the look out for recipes. I havent tried this yet, but want to post it before i lose it , as i brought it all the way back from England.

Provided by ChefDebs

Categories     Spinach

Time 38m

Yield 8 serving(s)

Number Of Ingredients 9

2 ounces butter
2 ounces flour
1 cup milk
1/2 teaspoon nutmeg
salt and pepper
8 ounces frozen spinach, thawed and well dreianed
1 ounce grated parmesan cheese
4 large eggs, seperated
salt and pepper

Steps:

  • Grease a 8 X 12 " swiss roll tin and line with greaseproof paper.
  • For the Filling:.
  • Melt butter, stir in the flour, then slowly blend in the milk, and simmer until thickened.
  • Add nutmeg, and salt and pepper.
  • Chop spinach and stir into sauce.
  • For the Roulade:.
  • Whisk the egg whites until stiff, gently fold in the beaten egg yolks and salt and pepper.
  • Carefully turn into prepared tin, and level the surface.
  • Bake in a 375 deg F oven for 8 minutes until soft to touch and pale golden brown.
  • Turn out of tin onto a sheet of greaseproof paper sprinkled with the parmesan.
  • Quickly and carefully loosen the paper on the bottom of the roulade and peel off.
  • Spread evenly with the spinach mixture.
  • Roll up like a swiss roll using the paper beneath for support to keep a firm roll.
  • Serve at once.

Nutrition Facts : Calories 158.6, Fat 10.7, SaturatedFat 5.9, Cholesterol 128.4, Sodium 168.2, Carbohydrate 8.6, Fiber 1.2, Sugar 0.6, Protein 7.5

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Top Asked Questions

How to cook spinach roulade in oven?
2 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Line one 32cm x 23cm Swiss roll tin per roulade with baking parchment, so that the paper comes up about 2cm above the sides. 3 Put the spinach in a pan with only the water that clings to the leaves from washing. Cook over a gentle heat, stirring occasionally, until wilted.
What is the best cheese to serve with spinach roulade?
Spinach Roulade with Goats Cheese. This spinach roulade is a simple and easy recipe with a filling of creamy goat’s cheese. Served hot or cold this delicious vegetarian savoury roulade is great served with a salad. I was thinking of a recipe for spinach roulade, and although Feta is the natural cheese to sit alongside spinach,...
Can you make stuffed chicken and spinach roulades ahead of time?
For those who like to do get their dinner prep done over the weekend, there are three ways to make this Stuffed Chicken and Spinach Roulades recipe ahead of time. Stuff and stash them uncooked in a resealable bag in the refrigerator to cook within 2 days. Cook and freeze them after baking, then defrost and heat them in the microwave.
How do you cook mushrooms in a roulade?
1 Heat the oil in a large frying pan. Cook the mushrooms for 4-5 minutes, turning now and then until golden. Season and leave to cool. 2 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Line one 32cm x 23cm Swiss roll tin per roulade with baking parchment, so that the paper comes up about 2cm above the sides.

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