Spinach Roulade

Spinach Roulade


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A wonderful way to hide this nutritious green leaf in a dish. A vegetarian, gluten free, healthy dish that can be served at breakfast, lunch or dinner.

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

1 roulade


  • 2 C. frozen spinach, thawed
  • 5 eggs
  • 1 tsp. mustard
  • 3 cloves garlic, crushed
  • 2 oz. cream cheese (about 1/4 brick)
  • 1/4 C. parmesan
  • 3 Tbs. cornstarch
  • salt
  • pepper
  • 6 oz. ricotta cheese
  • 3 cloves garlic
  • 2 Tbs. Greek yogurt
  • salt
  • pepper
  • 1 tsp. nutmeg
  • 1 tomato, chopped
  • 1/4 C. parmesan cheese, grated
  • marinara sauce

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Preheat oven to 350 degrees.

Beat eggs,cream cheese, mustard, garlic, parmesan, seasoning, and cornstarch. Mix well, so it’s smooth and add the spinach.

Pour mixture into a 9 x 13 baking tray lined with parchment paper. Level the batter and bake for 15-20 minutes.

Take out and let cool on a cooling rack. Leave parchment on mix. For the filling, mix ricotta cheese with remaining ingredients in a bowl. Spread filling onto egg and spinach mix when it has cooled.

Roll the roulade by peeling parchment paper from under the mix and rolling it on top of itself.

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