Spinach Roulade with a Tomato Filling (serves 4)

recipe photo 20Spinach Roulade with a Tomato Filling (serves 4)

This roulade, made only with spinach and eggs and with a tomato filling, makes quite a centerpiece and the slices look lovely with the dark green of the spinach and the deep red of the sauce. The roulade is simple to make and if the parchment/waxed paper is well greased with olive oil it is not too difficult to get it to roll up. Spread the tomato mixture on the cooked spinach mixture before rolling up (don’t spread it too near the edges or else it will all ooze out). I serve the roulade cold with a salad. It would be perfect for a summer lunch.

Tomato Sauce
1 dry pint/8 oz. cherry tomatoes
1 small onion – finely chopped
2 cloves garlic – minced
1 tbsp. extra virgin olive oil
Salt and freshly ground black pepper

Place tomatoes, onion and garlic in a bowl.
Pour over oil and season.
Mix well together, then place on a baking tray and put in oven for 45 minutes, until tomatoes are cooked and oozing.
Mash with a potato masher.

Spinach Roulade
1 pound baby spinach
1 cup of boiling water
4 extra large eggs – separated
Salt and freshly ground black pepper
1 12″ x 9″ metal baking tray oiled and lined with oiled parchment paper

Cook spinach, then drain and when cool squeeze as much water out as possible (I used a clean T-towel).
Chop spinach.
Add egg yolks to spinach, mix well and season.
Whisk egg whites until really stiff.
Fold into spinach mixture.
Spread mixture onto parchment paper, place in oven and cook for 10 – 15 minutes (you want the mixture to be firm to the touch)

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