Spinach roll with cheese
4 servings
40 minutes
Spinach and cheese roll is a true decoration of Spanish cuisine, embodying the harmony of fresh greens and rich cheese flavor. This elegant appetizer roll is made from an airy spinach base, gently soaked in cream and enriched with the aroma of parmesan. The lightness of its texture is complemented by soft cream cheese, giving the dish a creamy softness. It is perfect as a refined aperitif or a light snack. Its rich color and appetizing aroma make it the center of attention on any table. The roll can be served as a standalone dish or accompanied by fresh vegetables and white wine, creating a true culinary celebration.
1
Sort the spinach, wash it, and dip it in boiling salted water for a few minutes. Then squeeze the spinach to remove excess liquid.
- Fresh spinach leaves: 400 g
- Salt: to taste
2
Separate the eggs into whites and yolks.
- Chicken egg: 6 pieces
3
Blend spinach with egg yolks and cream.
- Fresh spinach leaves: 400 g
- Chicken egg: 6 pieces
- Cream 25%: 50 ml
4
Add grated cheese, flour with baking powder, salt and pepper to taste, and mix well.
- Grated Parmesan cheese: 50 g
- Wheat flour: 3 tablespoons
- Baking powder: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Whip the egg whites into a foam with a mixer and gently mix them with the spinach mixture.
- Chicken egg: 6 pieces
6
Line the baking tray with parchment, lightly grease with oil, and pour in the spinach mixture, spreading it evenly. Bake at 180 degrees until done (about 10 minutes).
- Vegetable oil: 1 tablespoon
7
Cool the baked crust, then spread with cream cheese (I used Almette).
- Cottage cheese: 500 g
8
Carefully roll the roulade, gradually separating the parchment. Place the roulade in a cold place for an hour, then slice and serve.