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Recipe · Spinach

Savory Spinach and Cheese Roll

A 9 by 13 inch (23 by 33 cm) quarter-sheet pan, and a food processor.

Ingredients

Sponge:

  • 10 oz (~283 g) frozen spinach, thawed
  • 4 eggs, separated
  • 1/4 cup (60 ml) neutral oil, plus a little for the pan
  • 1/2 tsp coarse salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/3 cup (40 g) all-purpose flour
  • 1/2 tsp baking powder

Filling:

  • 8 oz (~227 g) mascarpone
  • 1/2 small shallot, finely minced
  • 1 tbsp whole-grain mustard
  • 2 tsp sweet paprika
  • 1/2 tsp black pepper
  • 4 oz (~113 g) Red Leicester, shredded
  • 4 oz (~113 g) aged cheddar, shredded

Directions

  1. Heat the oven to 400°F (205°C). Grease the pan and line it.
  2. Squeeze the spinach dry in a towel. Process it with the yolks, oil, salt, pepper, onion powder, and garlic powder for 2 to 4 minutes. Add the flour and baking powder.
  3. Whip the whites to stiff peaks, fold them in, and spread the batter in the pan.
  4. Bake about 12 minutes, until set. Turn it onto a towel, peel off the parchment, and roll it up warm in the towel from a short edge. Rest 1 to 2 minutes.
  5. Process the mascarpone and shallot about 2 minutes, then blend in the mustard, paprika, pepper, and both cheeses.
  6. Unroll the sponge, spread the filling to within 1/2 inch of the short edges, and reroll firmly without the towel. Slice and serve warm or at room temperature.

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