Vegetarian

Spinach and Cheese Roulade is for Dinner.

Spinach and Cheese Roulade takes 20 minutes to prepare.

Spinach and Cheese Roulade takes 30 minutes to cook.

Spinach and Cheese Roulade makes 6 servings.

The ingredients for Spinach and Cheese Roulade are:

700g/1½lb fresh spinach
4 eggs, separated
pinch of nutmeg
salt and freshly ground black pepper

For the cheese sauce:
40g/1½oz butter
25g/1oz flour
275ml/½pt warmed milk
110g/4oz cheddar cheese, grated
pinch of nutmeg
1.25g/¼tsp cayenne pepper
salt and white pepper
extra grated cheese for garnishing

Here is how you make Spinach and Cheese Roulade:

Ingredients700g/1½lb fresh spinach4 eggs, separatedpinch of nutmegsalt and freshly ground black pepperFor the cheese sauce:40g/1½oz butter25g/1oz flour275ml/½pt warmed milk110g/4oz cheddar cheese, gratedpinch of nutmeg1.25g/¼tsp cayenne peppersalt and white pepperextra grated cheese for garnishingMethod1. Preheat the oven to 200C/400F/Gas 6.2. First prepare the spinach by washing it in several changes of water and then shaking off as much excess water as possible. 3. Put into a heavy based pan, without any water and cook quickly for 6 - 8 minutes. Then chop very finely.4. Mix the egg yolks with the cooked spinach, and season, with nutmeg, salt and black pepper. 5. Whisk the egg whites in a separate bowl until they are moist in appearance and form soft peaks. 6. Stir just 1 tbsp of egg whites into the spinach mixture, and then fold in the remainder in two batches. 7. Put this mixture into a lined and greased swiss roll tin 20 x 30cm/8 x 12in and bake for 10 - 15 minutes until it is just beginning to brown.8. Meanwhile prepare the sauce. Melt the butter over a gentle heat in a small saucepan, then sprinkle over the flour, and cook the roux for 2 - 3 minutes. 9. Then pour in the warmed milk and, stirring constantly, bring the sauce to the boil. When it is boiling, let it simmer over a gentle heat for 5 minutes. 10. Remove the pan from the heat and stir in the grated cheese and season with nutmeg, cayenne and salt and pepper.11. When the roulade is cooked take it out of the oven, remove from baking tray and place on cooling rack to cool. When completely cold (best if you can leave for over an hour) turn it onto a clean sheet of greaseproof paper and peel off the lining paper. 12. Then spread some of the sauce over the top and roll the roulade up. Do this first by folding over a small edge of the roulade and then use the greaseproof paper sheet to ease it into a roll. Do not try to roll it too tightly and do expect it to crack slightly. 13. Pour the remaining sauce over the top. 14. Sprinkle with extra grated cheese and put the roulade back in the oven for 5 - 10 minutes until the cheese has melted and turned brown. 15. Serve immediatelySlice roulade into 6 - 8 slices - this is great served with steamed vegetable, though my partner loves it with mash or chips.Number of Servings: 6Recipe submitted by SparkPeople user POLLYPIGGY.

The nutritional information for Spinach and Cheese Roulade is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 225.9

• Total Fat: 15.2 g
• Cholesterol: 158.5 mg
• Sodium: 491.9 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 2.9 g
• Protein: 13.7 g

The dietary needs meet for Spinach and Cheese Roulade is Vegetarian