Spinach Roulade Recipe | Greendale Farm Shop

Name: Spinach Roulade Recipe | Greendale Farm Shop
Ingredients: 400g Spinach; 6 medium Eggs , yolks carefully separated from whites; 3 tbsp Plain White Flour; 1 tsp Baking Powder; A whole Nutmeg, for grating; 40g Hawkridge Mature Cheddar , grated finely; 500g Ricotta (check to make sure it’s a vegetarian brand – most are, but not all); Small bunch of fresh Basil, leaves only, chopped finely; 3 Sundried Tomatoes in oil, removed from jar, drained on kitchen roll (pat them with more kitchen paper to get them as dry as you can), chopped finely; 30g Unsalted Pistachio Nuts, shelled and chopped finely (or given a very quick blitz in a food processor); Salt and freshly ground Black Pepper, to taste

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With its festive colouring and yule-log shape, tasty Spinach Roulade won’t look out of place on your Christmas table. This recipe is often made with Parmesan or

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Ingredients

400g Spinach
6 medium Eggs , yolks carefully separated from whites
3 tbsp Plain White Flour
1 tsp Baking Powder
A whole Nutmeg, for grating
40g Hawkridge Mature Cheddar , grated finely
500g Ricotta (check to make sure it’s a vegetarian brand – most are, but not all)
Small bunch of fresh Basil, leaves only, chopped finely
3 Sundried Tomatoes in oil, removed from jar, drained on kitchen roll (pat them with more kitchen paper to get them as dry as you can), chopped finely
30g Unsalted Pistachio Nuts, shelled and chopped finely (or given a very quick blitz in a food processor)
Salt and freshly ground Black Pepper, to taste