This is an incredibly easy but really impressive recipe. I have used cream cheese and smoked salmon to fill mine, but you can change the filling. Anything from ham, roasted vegetables, or even leftover roast turkey will make a beautiful and delicious version. As a starter, this roulade will serve about 12 people.

Ingredients for the roulade
200g fresh spinach, washed
6 large eggs, separated
3tbsp self-raising flour

2tbsp grated Parmesan style cheese

To make the roulade
I have prepared some visual aids to help you out.

Preheat the oven to 170 C
Grease and line a Swiss roll tray.
Cook the spinach in a frying pan, just to wilt it.
Place the spinach into a food processor and add the flour, a pinch of salt and pepper and the egg yolks. Blend well.

Whisk the egg whites until stiff. Fold the two mixtures and spread on the prepared Swiss roll tray. Bake for about 12 minutes or until firm to the touch.

Sprinkle the Parmesan style cheese on a piece of baking paper, the size of the Swiss roll tray.
When the roulade is ready baked, turned on to the prepared baking paper. Allow to cool slightly before filling and rolling.

For the filling

I used one 180g tub of garlic and herb cream cheese. Spread the cheese over the roulade, place the salmon over the cheese and roll as you would a Swiss roll.

I hope you like this recipe!

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