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Spinach Roulade

Delicious, easy and healthy dish for the lunch table or as an appetizer, the filling can be variated to your liking. It should be eaten cold and can be made the day before, then cut into slices before serving it.

SPINACH ROULADE

SPINACH BASE:
400 G SPINACH, FROZEN OR FRESH
8 EGGS
2 DL COTTAGE CHEESE
SALT & PEPPER

Preheat the oven to 220 degrees celsius.

Finely chop the spinach, if you’re using frozen spinach, it must be thawed and strained before use.

Mix the spinach in a bowl with eggs, cottage cheese, salt and pepper.

Then pour the spinach mixture onto a baking sheet with baking paper and spread it out evenly to a rectangle.

Bake the base for 30 minutes.

FILLING:
1,5 DL SKYR OR FRAICHE 5 %
4 TBSP. PHILADELPHIA CREAM CHEESE, PIMENTO FLAVOUR
SALT & PEPPER
180 G SLICED HONEY CURED HAM, SMOKED SALMON OR OTHER COLD CUTS

Mix skyr with cream cheese, salt and pepper in a bowl.

ASSEMBLY:

When the base is done baling, roll it up in a piece of cling film and let it cool completely.

Spread the cream cheese mixture on to the roll base, then distribute the cold cuts on top of it.

Roll it together into a tight roulade and pack it in cling film.

Place it in the fridge for a couple of hours.

Serve with a salad and tomatoes.

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