This spinach roulade with cream cheese is a super tasty appetizer! It’s colorful, full of flavor, and really easy to make.
The spinach roulade is one of my favorite choices for appetizer platters; it's a great recipe for Easter brunch or Mother’s Day! It’s easier to make than it might seem; you can make it in advance, and you can change the filling based on what you like.
Try these delicious Cucumber Wraps or make Cajun Deviled Eggs; you can also make them in advance and add them to your appetizer platter.
Ingredients: 10 + oil, salt, and pepper
Prep time: 45 minutes
Baking time: 15 minutes
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Recipe ingredients
Baby spinach: You’ll need a standard container, which usually contains 5-6 oz (140-170 g) of spinach or about 10 loosely packed cups. I prefer weighing; measuring 10 cups of spinach is tedious.
Cream cheese: You can use soft cream cheese from a plastic container or block cream cheese. If using block cream cheese, let it sit at room temperature for about 30 minutes to soften and blend easily.
- Alternatively, you can use store-bought herbed cream cheese (such as chive or garlic and herbs) and adjust the seasoning to your liking.
Also, try the Spinach and Feta Muffins or the Cream Cheese Stuffed Peppers. Both are great for Easter brunch.
Variations
I use plain cream cheese, green onions, and parsley most of the time, but you can also try other herbs (dill, chives, basil, mixed herbs), soft cheeses, or spreads.
You can add thin slices of smoked salmon or ham, crumbled bacon, finely chopped sun-dried tomatoes, or olives.
How to make spinach roulade?
Preparations: Separate the eggs and beat the egg whites in a bowl; set them aside. Wash the spinach in a colander and shake it well to remove the excess water.
Step #1: Blend baby spinach, egg yolks, milk, and oil until smooth (food processor or immersion blender). Transfer to a large bowl.
Step #2: Mix flour, salt, and baking powder and fold them into the spinach mixture.
Step #3: Carefully fold in the egg whites in 3 batches.
Step #4: Pour the mixture onto the lined baking sheet and bake at 160°C (320°F) for 15 minutes.
Step #5: Remove from the oven, roll with the parchment paper, and let cool completely on a wire rack.
Step #6: Make the filling. Stir the softened cream cheese with seasoning, parsley, and green onions.
Step #7: Unroll the spinach sheet, spread the cream cheese evenly, leaving a small border, and sprinkle with Parmesan.
Step #8: Roll up tightly and wrap it in cling film. Refrigerate for 3–4 hours or overnight. Unwrap and slice thickly before serving.
Make ahead and store
Make ahead: You can prepare the spinach roulade 1 day in advance. Chill it, wrapped in cling film, until ready to slice and serve.
Storage: Keep leftovers wrapped or in an airtight container in the fridge for up to 2-3 days.
Freezing is not recommended as the cream cheese filling may become watery after thawing.
More delicious brunch ideas
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📖 Recipe
Spinach Roulade
Equipment
- Colander
- Food processor or immersion blender
- Large bowl
- Baking sheet about 12x16 inches/ 30x40 cm
- Cling film
Ingredients
Spinach roulade:
- 5.5 oz baby spinach
- 4 large eggs
- 2 tablespoons milk
- 2 tablespoons olive oil
- ¾ cup all-purpose flour 3.5 oz
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Roulade filling:
- 1½ cups cream cheese softened Notes 1, 2
- 2 tablespoons parsley or dill, chopped
- 2 green onions thinly sliced
- ½ teaspoon garlic powder Note 3
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- 3 tablespoons Parmesan freshly grated
Instructions
Spinach roulade:
- Preheat the oven to 320°F/ 160°C. Line the baking sheet with parchment paper.
- Wash the spinach in a large colander and shake it very well to remove the excess water.5.5 oz baby spinach
- Eggs: Separate the eggs. Beat the egg whites with a pinch of salt. Set aside.4 large eggs
- Blend the spinach: Place the spinach in the food processor. Add the egg yolks, milk, and oil, and process everything until smooth (you can also use an immersion blender for this step). Transfer the mixture to the bowl.spinach + egg yolks + 2 tablespoons milk + 2 tablespoons olive oil
- Add dry ingredients: Mix flour, baking powder, and salt in a small bowl. Fold them into the spinach mixture.¾ cup all-purpose flour + ½ teaspoon baking powder + ½ teaspoon fine sea salt
- Add the egg whites: Gently fold in about ⅓ of the beaten egg whites to mix. Once the mixture is mostly smooth, fold in the rest of the egg whites in two batches, being careful not to stir too much, until fully combined.
- Bake: Pour the mixture onto the prepared baking sheet and bake at 160°C (320°F) for 15 minutes.
- Roll and cool: Remove from the oven, roll the spinach base with the parchment paper, and let it cool completely on a wire rack. In the meantime, make the filling.
Cream cheese filling:
- Make the filling: Stir the softened cream cheese with garlic powder, salt, pepper, chopped parsley, and green onions. Taste and adjust the seasoning if needed.1½ cups cream cheese + 2 tablespoons parsley + 2 green onions + ½ teaspoon garlic powder + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
Assemble the roulade:
- Unroll the fully cooled spinach base on your work surface.
- Spread the cream cheese mixture evenly over it, leaving a small border around the edges. Sprinkle the Parmesan on top.3 tablespoons Parmesan
- Roll the spinach roulade up tightly and wrap it in cling film.
- Refrigerate for at least 3–4 hours or overnight. Unwrap and slice thickly before serving.
Notes
- Cream cheese: You can use soft cream cheese in a plastic container or block cream cheese. If using block cream cheese, let it sit at room temperature for about 30 minutes so it softens and blends easily.
- You can also use store-bought herbed cream cheese (like chive or garlic and herb) instead of plain cream cheese and season it to taste.
- Garlic: You can use 1-3 grated garlic cloves (to taste) instead of garlic powder.
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