Spinach Roulade

Ingredients

• 200g spinach
• 3 large eggs
• 200g fromage frais
• 3tbsp self-raising flour
• a small pot of cream cheese (e.g. Boursin, Philadelphia)
• chopped sundried tomatoes, or chopped cherry tomatoes

Method

• Heat oven to 190°C and line a tray with parchment paper
• Cook spinach. This can be as simple as popping it into the microwave, or letting it wilt in a pan
• Squeeze out as much water as possible from the cooked spinach and chop it finely. Using a food processor works wonders here!
• Put the spinach in a bowl with 3 egg yolks, 1 large tablespoon of fromage frais and the self-raising flour. Mix well
• In a separate bowl, whisk egg whites until stiff
• Fold the spinach mixture into the egg white and spread it onto the tray
• Bake for 12-15 minutes until it's firm to touch
• Meanwhile, beat the rest of the fromage frais with the cream cheese until smooth
• Once the roulade has cooked and cooled slightly, spread the cream cheese mixture over the roulade
• Scatter finely chopped sun-dried tomatoes on top
• Gently roll up to form the finished roulade
  

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