A spinach roulade is a classic dish that can be varied by using different fillings. The mozzarella and tomato version, which is good either hot or cold, comes from Rose Elliot’s Vegetarian Kitchen. A couple of other variations have been included. The red with green looks very festive and this would make a nice Xmas entrée, side dish or to cater for a vegetarian family member.
Note that the recipe as it stands isn't suitable for GAPS as these cheeses are not GAPS friendly. You may be able to tolerate them later in the diet, or you could substitute harder cheeses.
The Roulade:
- 450g (1 lb) fresh spinach or 175g (6oz) frozen
- 15g (1/3 oz) butter
- 4 eggs, separated
- salt and freshly ground black pepper
- grated nutmeg
- 4 Tablespoons grated Parmesan cheese
Set the oven to 200°C/400°F. Line a 23 x 33 cm/9 x 13” Swiss roll tin with baking paper, extended a bit up the sides.
If you're using fresh spinach, wash well in sinkfuls of cold water, then put it into a large saucepan & cook over a high heat for 7-10 minutes, or until it is very tender. Keep pushing it down into the pan with a fish slice as it cooks. Or, cook frozen spinach in a tiny amount of boiling water, just enough to prevent it from sticking to the pan; it takes the same length of time.
Drain the spinach into a colander and press it very well to extract as much water as possible. Put it into a food processor, along with the butter, egg yolks and the seasonings, and whizz it all at top speed to make a smooth, creamy-looking puree. Whisk the egg whites until they stand in stiff peaks, then gently add the spinach mixture and carefully fold into the egg whites, incorporating as well as you can without stirring too hard. Tip into the tin, level the top gently and sprinkle it with 2 tablespoons of the Parmesan. Bake for 10-12 minutes, until the top is springy. While the roulade is baking, prepare a piece of baking paper to turn it out on to, by sprinkling it with the rest of the Parmesan.
The Filling:
- 2 x 150g/5 oz Mozzarella cheese, packed in water (OR 100g feta, OR 250g ricotta)
- 4 medium tomatoes (OR a red capsicum)
- 3 - 4 sprigs of fresh basil (OR small bunch fresh parsley)
Drain the Mozzarella & slice thinly (or crumble the feta); cut the tomatoes into thin rounds (or capsicum into chunks) & chop the basil (or parsley).
Putting it together
Take the roulade out of the oven and turn it out on to the baking paper. Peel the paper off the roulade, and add the filling:
- Cover with a layer of Mozzarella slices (or other cheeses)
- Then a layer of tomato rounds (or capsicum)
- And finally chopped herbs and salt and pepper to taste.
Roll up the roulade, starting at one of the long ends. Serve immediately, or put on a plate, cover with foil & put it into the oven, at 160°C/325°F, for 15 minutes or so.
