Spinach Roulade with Cream Cheese and Peppers (V)

This is a recipe which I’ve done a number of times for visitors.  It’s basically a rolled cheese omelette, which looks really good when cut through due to the layer of red tomato chutney and white cream cheese, so you get the coloured layers.

Ingredients (serves 4)

  • 1 tbsp butter
  • 4 cups spinach leaves (one pack)
  • 4 eggs
  • Nutmeg to taste
  • Pinch of salt
  • Black pepper
  • 4 tbsps parmesan cheese
  • 1 large red pepper
  • 1 cup cream cheese (1 tub)
  • 1 tablespoon milk


Preheat the oven to 400 degrees F (200C). Line a 9×13-inch shallow-sided  swiss roll tin with greased greaseproof  paper to extend slightly up the sides.

Place the spinach in a pan with just the water that clings to its leaves after washing. Cook over moderate heat until tender: . Drain.

Separate the eggs.  Put the spinach, butter, and egg yolks in a blender, and work until smooth. Transfer to a large bowl, and season with nutmeg, salt, and pepper.

In a separate bowl, whisk the egg whites until they are stiff. Fold the egg whites into the spinach mixture using a metal spoon, then pour the spinach and egg-white mixture into the prepared tin, smoothing it to the edges.

Sprinkle 2 tbsp of the Parmesan cheese over the roulade. Bake the roulade until just firm and spongy in the centre:  12-15 minutes.

Place a piece of greaseproof paper large enough for the roulade next to the oven, and sprinkle it with the remaining Parmesan. Remove the greaseproof paper that was used to line the pan from the top of the egg mixture.

Place the pepper under a hot grill, shiny side up, until the skin blisters and turns black. Allow to cool. Tear off the papery skin, and remove and discard the stalk and seeds. Cut into strips.

Alternatively, use a jar of tangy Tomato Chutney for one of the layers on the egg mixture when cooked.

Beat the cream cheese with enough milk to make it spreadable, then cover the roulade with it. Arrange the red pepper over the top in wide spaced stripes, then roll up the roulade from one of the short sides.

Place the roulade with the seam underneath so it cannot unroll. Trim the ends, and if desired, sprinkle the top with freshly grated Parmesan.  Place in the fridge for a couple of hours to become firm, so it can be sliced into wide slices.

Recipe by Charlotte