Spinach Roulade - Keto Low Carb Vegetarian Recipes (2024)

Roulade

• 1 cup spinach cooked
• 1 tablespoon butter melted
• 4 medium eggs separated
• ¼ teaspoon nutmeg
• 4 tablespoons grated Parmesan cheese vegetarian
• ½ teaspoon salt
• ½ teaspoon black pepper

Filling

• 2 oz cream cheese softened at room temperature
• 3 artichoke hearts chopped finely
• ½ cup Cheddar cheese shredded

• Preheat the oven to 200C/400F.

• Line a 23 x 33 cm Swiss roll tin with baking parchment.

• If you are using fresh spinach, cook it for a few minutes until it is tender.

• Place the spinach, melted butter, eggs yolks, nutmeg, salt & pepper into a blender (this can be down with a hand blender too).

• Blend until the mixture is smooth and then pour into a large bowl.

• In another bowl, whisk the egg whites until they form stiff peaks. Gently fold into the spinach mixture.

• Pour the mixture into the Swiss roll tin, level the top and bake for 10-12 minutes until the top is firm.

• Place a piece of parchment paper on the kitchen top and sprinkle the grated Parmesan cheese.

• Remove the Swiss roll tin from the oven and turn over onto the Parmesan coated parchment paper (be careful, wear gloves). You could allow the roulade to cool slightly before turning it out, just ensure that it is warm so that the cheese sticks to the spinach roulade.

• Gently peel the parchment paper off the roulade.

• Spread the spinach roulade with a thin layer of cream cheese and evenly scatter the chopped artichokes and Cheddar cheese on top.

• Starting at one of the longer ends, gently roll up the roulade. (If you use the smaller edge, it makes a thicker roulade).

• Slice, serve and enjoy!

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