The spinach roll contains a lot of spinach and can be made with different fillings. This spinach roll has a vegetarian filling, but it can easily be made with a filling of cream cheese and ham or salmon, for example.
The spinach roll can be prepared in advance and stored in the fridge, therefore it can be a good quick breakfast solution or served as an appetizer.
Ingredients
- 150 g spinach (fresh or defrosted with liquid drained as much as possible)
- 4 eggs (room temperature)
- 150 g all-purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
For the filling:
- 200 g cottage cheese or ricotta
- 150 g Greek yoghurt
- 1/2 bell red pepper
Directions
- Set the oven to heat to 200° C or 430° F.
- Insert parchment paper in a baking tray and grease it with oil.
- Separate egg yolks from egg whites in two bowls.
- Blend the spinach and the egg yolks.
- Put the blended spinach in a bowl and add the sugar and the flour. Mix to combine everything.
- Add salt to the egg whites and beat the egg whites till they form stiff peaks.
- Gradually fold the egg whites in the spinach batter.
- Pour the batter on the baking tray and level it in a rectangle shape.
- Bake for about 12 minutes till the top of the sponge starts to slightly brown.
- Put a clean towel on the kitchen countertop and pull the ready sponge on the towel with the parchment paper.
- Roll it carefully while it is still hot.
- Leave the roll to cool a little.
- For the filling, cut the bell pepper in small cubes.
- Add to it the cottage cheese and the greek yoghurt, a bit of salt and black pepper (to taste), and mix everything.
- Carefully unroll the spinach roll and spread the filling on it, leaving the last few cm at one end uncovered as the filling will be pushed there while rolling it again.
- Roll it again, wrap in the parchment paper and put in the fridge for at least a few hours or overnight for the roll to stiffen, hold together and flavours to blend.
- And enjoy!