Spinach Roll Recipe

spinach roll

Ingredients for Spinach Roll:

For the roll:

  • 1 lb (450 g) spinach
  • 4 free-range eggs, separated
  • Salt and pepper
  • Grated nutmeg

For the filling:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 6 oz (175 g) mushrooms, sliced
  • 1 tablespoon flour
  • ¼ pint (150 ml) semi-skimmed or whole milk
  • 1 tablespoon grated Parmesan cheese

Method for Spinach Roll:

  1. Cook the spinach in a large pan, just covering the leaves with water, for 5 minutes. Drain thoroughly and chop finely.
  2. Place in a bowl with the egg yolks, salt, pepper and nutmeg to taste. Mix well. Whisk the egg whites until stiff and fold into the mixture.
  3. Spread the mixture evenly in a lined and greased 12″ x 8″ (30 cm x 20 cm) Swills roll tin.
  4. Cook in a pre-heated oven at Gas Mark 6 (400°F/200°C) for 10 to 15 minutes until risen and firm.
  5. Heat the oil in a pan, add the onion and fry until soft. Add the sliced mushroom and fry for 2 to 3 minutes. Stir in the flour, then gradually stir in the milk. Add salt and pepper to taste and simmer for a couple of minutes more.
  6. Sprinkle the cheese over a sheet of greaseproof paper. Turn the roll out onto the paper and peel off the lining paper.
  7. Spread with the filling and roll up like a Swiss roll.
  8. Slice and serve hot.

This Spinach Roll Recipe serves 4 and makes a great starter for any meal.

Posted in Vegetable Recipes, Vegetarian Recipes, All Recipes, Mushrooms, Spinach

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