Spinach roulade with Sbrinz AOP filling
Spinach roulade with Sbrinz AOP filling
For 4 persons
PREPARATION: approx. 40 minutes
BAKING TIME: approx. 10 minutes
Baking paper for the tray
Ingredients for the dough:
- 350 g young spinach, coarsely chopped
- 1 clove of garlic, roughly chopped
- 3 egg yolks
- Salt & pepper
- 3 egg whites
- 60 g flour
Ingredients for the filling:
- 100 g dried tomatoes preserved in oil, drained, finely chopped
- 2 tbsp mixed herbs, e.g. parsley, basil, tarragon, finely chopped
- 100 g Sbrinz AOP, finely grated
- 250 g plain cream cheese
- A bit of pepper
Preparation of the dough:
Puree the spinach and garlic with the egg yolk, season. Beat the egg whites with a pinch of salt until stiff, fold into the spinach mixture alternately with the flour. Spread evenly on the prepared tray to a thickness of approx. 1 cm.
Baking:
Bake in a preheated oven at 200 °C for 8-10 minutes. Remove, turn out, cover with the tray and leave to stand for approx. 10 minutes. Remove the tray, carefully loosen the baking paper and allow the sponge to cool completely.
Preparation of the filling:
Mix the tomatoes with the herbs and cheese, season. Spread the filling on the spinach sponge, leaving a margin of approx. 2 cm all around. Roll up the sponge, chill for approx. 30 minutes, cut off the edges, then cut into rolls.
