Flat Spinach Roulade with Mediterranean Tomato Sauce

Flat Spinach Roulade with Mediterranean Tomato Sauce (4)

This sounds a misnomer as a roulade is rolled up and the filling is inside. Having battled with some roulades in my time, I decided to leave it flat and put the sauce on top. It is delicious hot or cold and can be cut into squares – would be good for a picnic or a lunch box. Most roulade recipes use flour and cream but I cut them out and the roulade held together nicely and is lighter. The sauce is flavorsome and could be used in other ways – over chicken, etc. I start by making the sauce as it needs to cook for longer and then both sauce and roulade come out at the same time.

For the Mediterranean Tomato Sauce

1 pound of cherry tomatoes
1 tbsp. olive oil
1 small onion – finely chopped
2 cloves of garlic – minced
Pinch of herbes de Provence (or else some dried oregano and thyme)
Salt and pepper

Put olive oil into cooking dish (I use a square metal one).
Add salt, pepper and herbes de Provence.
Add the onion and garlic and tomatoes and toss so they get a covering of oil.
Place in oven set at 350 and let cook for 45 minutes.
Stir occasionally.
The tomatoes should split their skins and let the juices out.
When they are cooked I squash them a bit with a potato masher.
Then cover roulade with the sauce.

For the roulade

1 pound of fresh spinach
1 cup water
4 eggs – separated
Salt and pepper
1 metal baking tray – 12″ x 9″ with a 1″ lip

Wash the spinach and spin it in a salad spinner (despite packaging saying the
produce has been triple washed rumor has it that chlorine is used in the wash mix).
Place spinach in a large pan and add 1 cup of boiling water and let spinach cook
until nicely wilted (about 5 minutes).
Drain spinach and let cool.
When cool squeeze as much water out of the spinach as possible. (I use my hands to start with and then finish off with paper towel).
Chop spinach and mix with the separated egg yolks and add salt and pepper.
Whisk the egg whites until very stiff with an electric whisk.
Fold egg whites carefully into the spinach/egg mixture.
Oil a metal baking tray well (so that the roulade will come out in one piece).
Cook in oven at 350 for 10 – 15 minutes (the roulade wants to be firm to the touch).
Go around and underneath the roulade with a palette knife and then invert onto a plate or chopping board.
Cut it into squares and serve with a salad.


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