Spinach roulade

Folding in the egg whites will make sure this spinach roulade retains a light and fluffy consistency. The prosciutto and cream cheese provide a robust flavour and textural balance.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 8
  • Print


Spinach roulade
  • 60 gram butter
  • 1/3 cup plain flour
  • 1 cup milk
  • 250 gram packet frozen spinach, thawed, drained
  • 3/4 cup finely grated parmesan
  • 4 eggs, separated
  • rocket leaves, to serve
  • 6 slice prosciutto
  • 250 gram packet cream cheese, at room temperature
  • 1/2 cup char-grilled capsicum, drained, chopped
  • 2 teaspoon dijon mustard


Spinach roulade
  • 1
    Preheat oven to very hot, 220°C. Lightly grease and line a 26 x 32cm swiss-roll pan with baking paper.
  • 2
    Melt butter in a saucepan on medium heat. Add flour; cook, stirring, 1 minute.
  • 3
    Remove from heat and gradually blend in milk. Return to heat; cook, stirring, until mixture boils and thickens. Simmer 3 minutes.
  • 4
    Transfer mixture to a large bowl. Stir in spinach, parmesan and egg-yolks. Season to taste.
  • 5
    In a small, clean bowl, using an electric mixer, beat egg whites until soft peaks form. Fold gently through the spinach mixture.
  • 6
    Pour into prepared pan, spreading evenly. Bake 10-12 minutes, or until roulade springs back when touched lightly.
  • 7
    Line a soft, clean tea towel with baking paper; turn roulade out on to it. Remove paper from roulade. Trim edges and roll it up from its long side, using tea towel as a guide; set aside to cool.
  • 8
    To make the filling, place 3 slices prosciutto on a baking tray. Bake 4-5 minutes, until crisp. Drain on paper towel. Break into pieces; set aside.
  • 9
    In a small bowl, using an electric mixer, beat cream cheese until smooth; stir in capsicum and mustard.
  • 10
    Unroll roulade. Spread with cheese mix. Cover with uncooked prosciutto; re-roll, without the tea towel. Serve in slices topped with crispy prosciutto and rocket.

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