Spinach and cream cheese roulade

Name: Spinach and cream cheese roulade
Ingredients: 3 eggs; 1/4 teaspoon salt; 200 g frozen spinach; 4 tablespoons flour; 10 g baking powder (1 packet); 280 g Delaco cream cheese; 2 tablespoons sour cream; 1 medium red bell pepper (150 g)

Appetizers - Spinach and cream cheese roulade by Emanuela G. - Recipia

The spinach and cream cheese roulade is served cold, cut into slices, especially as an Easter appetizer. The egg and spinach sheet stays soft, with a cream cheese and red pepper filling; on the table, it looks more like a rolled savory loaf than a sandwich. I prefer chopped frozen spinach, so there aren’t long leaves in the sheet. Preparation: 20 minutes. Cooking: 20-25 minutes. Resting: at least 90 minutes. Total time: at least 130 minutes, depending on baking time. Serves: 6. Approximately 190 kcal and 8 g protein per serving.

Ingredients

3 eggs
1/4 teaspoon salt
200 g frozen spinach
4 tablespoons flour
10 g baking powder (1 packet)

For the filling

280 g Delaco cream cheese
2 tablespoons sour cream
1 medium red bell pepper (150 g)

Preparation

1. Separate the eggs. Beat the egg whites with 1/4 teaspoon salt until stiff, then fold in the thawed and squeezed frozen spinach and the egg yolks. 2. Sift the flour with the baking powder and stir it into the mixture. Pour the batter into a 32 × 35 cm baking tray lined with parchment paper. 3. Bake at 180°C for 20-25 minutes, without letting the sheet brown. It’s ready when a toothpick comes out clean. 4. Carefully turn the sheet out onto another piece of parchment paper, with the browned side down. Roll it up in the paper and leave to cool for about 30 minutes. 5. Mix the cream cheese with the sour cream. Finely dice the bell pepper and fold it into the cream cheese mixture. 6. Unroll the cooled sheet, spread the filling over it and roll it up again in the paper. Refrigerate for at least an hour. 7. Cut into slices with a very sharp knife.

Notes

Fresh spinach works too: boil it first, then drain and squeeze it well; frozen spinach needs to be thawed and drained, or the sheet may stay wet. For a filling that slices neatly, choose firm cream cheese, not a very soft one. If the pepper releases liquid after you cut it, pat it dry with paper towels. It contains eggs and dairy, and the flour contains gluten. The roulade keeps in the fridge for up to 3 days and can be made a day ahead. Serve the slices with a simple tomato salad.

Frequently asked questions

Why does the sheet crack when I roll it?

Roll it up as soon as you turn it out, while it’s still flexible; if it has cooled while lying flat, it can break. Try to start rolling within the first 2 minutes.

Can I replace the cream cheese with ricotta?

Yes, use 280 g well-drained ricotta, left to drain for at least 30 minutes. The filling will be less smooth.

Can I use roasted pepper in the filling?

Yes, you can use one roasted pepper weighing about 100 g, well drained and finely diced.

How thick should I cut the slices?

Cut them about 1.5 cm thick so they keep their shape on the serving plate.