Recipes with Dainess Chef’s School: Spinach Roulade

‘Spinach Roulade’ simply means Rolled Spinach. You will be amazed at how simple this spinach dish is, yet has a taste and appearance you can hardly forget with just a slice. Spinach Roulade is characterised by the incorporation of whipped egg white which gives it a light and fluffy consistency, and also a delicious filling of cream cheese and bell peppers which gives it a delectable taste.

This dish is adaptable, make it your own by adding your choice vegetables and spices to give you that satisfaction. It is low in carbs, and vegetarians can do a lot with this simple Spinach Roulade recipe. Invite yourself to a treat!

Ingredients:

• Butter -60 gram
• Plain flour -1/3 cup
• Milk -1 cup
• Packet frozen spinach, thawed, drained -250 gram
• Finely grated parmesan -3/4 cup
• Eggs, separated -4
• Rocket leaves -To serve

Filling:

• Sliced prosciutto                                                          -6 pieces
• Packet cream cheese, at room temperature -250g
• Char-grilled capsicum, drained, chopped or red and yellow peppers -1/2 cup
• Dijon mustard                                                               -2 tsp.

Method:

1. Preheat oven to 220°C (very hot). Lightly grease and line a 26 x 32cm Swiss-roll pan with baking paper.
2. Melt butter in a saucepan on medium heat.
3. Add flour, cook by stirring for 1 minute.
4. Remove from heat and gradually blend in milk. Return to heat, cook by stirring until mixture boils and thickens. Simmer for 3 minutes.
5. Transfer mixture to a large bowl. Stir in spinach, parmesan and egg yolks. Season to taste.
6. In a small clean bowl, using an electric mixer, beat egg whites until soft peaks form. Fold gently through the spinach mixture.
7. Pour into prepared pan, spreading evenly. Bake for 10-12 minutes, or until roulade springs back when touched lightly.
8. Line a soft, clean tea towel with baking paper, turn roulade out on to it. Remove paper from roulade.
9. Trim edges and roll it up from its long side, using tea towel as a guide, set aside to cool. 

To make the filling:

10. Place 3 slices prosciutto on a baking tray. Bake 4-5 minutes, until crisp. Drain on paper towel. Break into pieces and set aside.
11. In a small bowl, using an electric mixer, beat cream cheese until smooth, stir in capsicum and mustard.
12. Unroll roulade. Spread with cheese mix. Cover with uncooked prosciutto; re-roll without the tea towel.
13. Serve in slices topped with crispy prosciutto and rocket leaves.