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sliced spinach roulade filled with cream cheese.
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Spinach Roulade

This spinach roulade with cream cheese makes a delicious appetizer. It’s colorful, flavorful, and so easy to prepare.
Course Appetizer
Cuisine American
Diet Vegetarian
Prep Time 45 minutes
Cook Time 15 minutes
Servings 16 slices
Calories 139kcal
Author Adina

Equipment

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
US - EU

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

  1. 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.
  2. 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.
  3. Garlic: You can use 1-3 grated garlic cloves (to taste) instead of garlic powder.

Nutrition

Serving: 1slice | Calories: 139kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 234mg | Potassium: 119mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1340IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg