This spinach roulade has a delicious filling of cream cheese, artichokes and cheddar cheese. It’s an easy keto lunch recipe served either warm or cold. A great low carb option that looks pretty too!
A vegetarian roulade is an easy dish that looks elegant too. This recipe is a great spinach and cream cheese recipe with the cream cheese holding the artichoke and Cheddar cheese filling. Feel free to play around with the filling to your own taste. Add some spring onions, sun dried tomatoes or use another shredded cheese such as Gouda.
What is a roulade?
A roulade is an egg dish that can be made savoury or sweet with fillings to suit the various flavours. The word roulade from the French word “rouler” for something that is rolled and filled. A Swiss roll or chocolate Yule log is a sweet roulade.
How to make a roulade
Although it looks difficult, making a roulade is very easy. Egg whites are whisked until soft peaks and folded into the spinach mixture. It’s baked for 10 to 12 minutes, filled and then gently rolled out. It’s such a great dish for when you have people over too. I can whip one of these up quickly as the wine is chilling!
What to serve with spinach roulade
When cold, a couple of slices of the roulade with a green salad makes a great lunch and especially a packed lunch. To make this a hearty lunch, try serving this with a cucumber, radish & dill salad or an easy caprese salad. For crunch and extra flavour try a walnut & blue cheese salad.
Other vegetarian roulades to enjoy
- 1 cup spinach cooked
- 1 tablespoon butter melted
- 4 medium eggs separated
- 1/4 teaspoon nutmeg
- 4 tablespoons grated Parmesan cheese vegetarian
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 oz cream cheese softened at room temperature
- 3 artichoke hearts chopped finely
- 1/2 cup Cheddar cheese shredded
- Preheat the oven to 200C/400F.
- Line a 23 x 33 cm Swiss roll tin with baking parchment.
- If you are using fresh spinach, cook it for a few minutes until it is tender.
- Place the spinach, melted butter, eggs yolks, nutmeg, salt & pepper into a blender (this can be down with a hand blender too).
- Blend until the mixture is smooth and then pour into a large bowl.
- In another bowl, whisk the egg whites until they form stiff peaks. Gently fold into the spinach mixture.
- Pour the mixture into the Swiss roll tin, level the top and bake for 10-12 minutes until the top is firm.
- Place a piece of parchment paper on the kitchen top and sprinkle the grated Parmesan cheese.
- Remove the Swiss roll tin from the oven and turn over onto the Parmesan coated parchment paper (be careful, wear gloves). You could allow the roulade to cool slightly before turning it out, just ensure that it is warm so that the cheese sticks to the spinach roulade.
- Gently peel the parchment paper off the roulade.
- Spread the spinach roulade with a thin layer of cream cheese and evenly scatter the chopped artichokes and Cheddar cheese on top.
- Starting at one of the longer ends, gently roll up the roulade. (If you use the smaller edge, it makes a thicker roulade).
- Slice, serve and enjoy!
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.