www.becook.com/en/recipe/spinach-roulade
Spinach Roulade
This recipe is a reason to give spinach a second chance. An excellent recipe for all sorts of gatherings.
- Time
- 45 min
- Servings
- 4
- Difficulty
- Medium
By Bojan Nikolić ·
Making the base
-
1
Clean and wash the spinach. Boil it briefly, just enough to soften, 2–3 minutes.
spinach
-
2
Peel 2 cloves of garlic.
garlic
-
3
Drain the spinach well.
spinach
-
4
Chop the garlic and the spinach to a pulp.
spinach
garlic
-
5
Separate the egg whites from the yolks. You can use the leftover yolks the next day; add a little water to the bowl with the yolks so they do not dry out.
egg white
-
6
Add a very little salt to the egg whites and whisk them until stiff.
egg white
salt
-
7
Add the dill and the nutmeg to the spinach and stir.
dill
nutmeg
-
8
Add the whisked egg whites to the spinach and fold in carefully.
spinach
-
9
Take your largest baking tray, line it with baking paper and be sure to oil it.
-
10
Spread the spinach mixture evenly over the baking paper. Bake in an oven preheated to 180ºC for 8 to 10 minutes.
spinach
Making the filling
-
11
Mash the feta until it is creamy and free of lumps. Add the soured milk and combine.
feta cheese
thick set yogurt
Filling
-
12
When the base has cooled, move it onto aluminium foil. Spread it with the filling, leaving a few centimetres bare to make rolling easier. Lay on the bacon slices and roll up tightly.
bacon
-
13
Wrap the roulade in the foil and put it in the fridge to chill. Slice it just before serving.
The whole recipe, step by step, on www.becook.com/en/recipe/spinach-roulade
