Cheese and spinach roulade
A light, flourless spinach and egg roll filled with chive cream cheese and roasted pepper. Serve warm or cold, with a big salad.
- Time50 min
- LevelMedium
- Costabout £0.96 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Grease and line a 23 x 33 cm Swiss roll tin with baking paper.
- 2
Chop the squeezed spinach finely. Mix it with the egg yolks, cheddar, nutmeg and plenty of black pepper.
- 3
Whisk the egg whites to stiff peaks in a clean bowl. Fold a spoonful into the spinach mix, then gently fold in the rest.
- 4
Spread into the tin and bake for 12 minutes, until set and lightly golden.
12 min - 5
While it bakes, mix the cream cheese with the chives, peppers and lemon juice.
- 6
Turn the roulade out onto a fresh sheet of baking paper and peel off the lining. Spread with the filling, leaving a 2 cm border.
- 7
Roll up from a short end, using the paper to help. Rest for 5 minutes, then slice. It keeps in the fridge for 2 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.