Vegetarian spinach roll with cottage cheese
6 servings
60 minutes
Vegetarian spinach roll with cottage cheese is a refined dish of German cuisine that combines the tenderness of the cheese filling and the rich flavor of spinach. This roll has a soft, velvety texture with light notes of nuts and aromatic spices. The history of the dish traces back to traditional German recipes that used fresh seasonal ingredients to create simple yet elegant appetizers. Spinach not only gives the roll a bright green color but also a rich, slightly earthy taste that pairs perfectly with the cheese filling, goat cheese, and nuts. This roll is perfect for a festive dinner or a light snack. It can be served chilled or slightly warmed up while enjoying its rich flavor and nutritional value.
1
Preheat the oven to 180–200 degrees.
2
If the spinach is fresh, sort it out, remove the stems and steam for 5 minutes. If frozen, simmer covered in a small amount of water for 10 minutes. Drain in a colander and squeeze well when cooled.
- Spinach: 400 g
3
Chop the cooled and squeezed spinach in a blender.
4
Mix chopped spinach with spices, salt, half of the cottage cheese, and flour.
- Spinach: 400 g
- Curd cheese (tvorog): 300 g
- Wheat flour: 3 tablespoons
- Salt: to taste
- Caraway: to taste
- Cumin seeds: to taste
- Coriander seeds: to taste
5
Spread the spinach mixture evenly on a baking sheet lined with parchment paper greased with olive oil, in a layer about 1 cm thick. Bake for 20 minutes. Remove the baking sheet and carefully flip the baked layer onto a prepared sheet of parchment paper or a large cutting board. Allow to cool slightly. Gently peel off the paper, using a spatula or flat knife if necessary, to help the layer detach from the paper.
- Olive oil: 1 teaspoon
6
Mix the second half of the cottage cheese, chopped herbs, cream cheese, and goat cheese (you can replace cottage cheese with cream cheese or substitute all cream cheese with goat), and chopped nuts.
- Curd cheese (tvorog): 300 g
- Soft goat cheese: 50 g
- Cream cheese (curd cheese spread): 100 g
- Fresh herbs: 30 g
- Walnuts: 30 g
7
Evenly spread the filling over the spinach base and roll it up (dried tomatoes can be added to the filling if desired). Refrigerate for at least 30 minutes (preferably 3-4 hours). Cut with a sharp knife. Serve cold or reheat.
- Spinach: 400 g
