Spinach Roulade with Red Pepper, Olives and Goats Cheese

Marise and I have just run one of long standing favourite courses, Easy Vegetarian Entertaining. Part of the key is remaining calm and relaxed and here she is to prove the point! This recipe of Marise’s has been a winner on so many occasions, particularly when catering for special events such as weddings and birthdays. Even hardened carnivores have been heard to say “I never knew vegetarian food could taste so good – I even had seconds!” It’s partly the colours which make it so splendid, but I think it’s mainly the fabulous balance of flavours that makes it absolutely amazing.

Spinach Roulade with Red Pepper, Olives and Goats Cheese

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Ingredients

For the roulade

20g butter

50g onion, very finely chopped

200g frozen spinach, defrosted and most of the liquid  

4tbs crème fraiche

Pinch nutmeg

to taste            salt and pepper

4 large free range eggs, separated

For the filling

150g light Philadephia cream cheese

60g Somerset goat’s cheese

50g red pepper, very finely diced

30 – 40g pitted Nicoise olives*,(to taste), finely diced

a little milk to mix if needed

Serves 6

For the roulade, lightly sauté the onion in the butter until soft but not coloured. Then squeeze as much liquid as possible out of the spinach through a sieve lined with thick kitchen towel – or you could use a tea towel. Take a large bowl and mix the spinach and onion with the crème fraiche, nutmeg (which really complements the spinach). Season well and beat in the egg yolks.

Using a clean bowl, whisk the egg whites until stiff – but not dry – and fold them into the spinach mixture. Don’t worry this is much less stressful than making a soufflé, all you need to do is introduce some air to keep the roulade light. Pour into a shallow baking tin (25cm x 35cm) lined with baking paper and spread flat. Bake for 10-12 minutes at 200C/Gas 6 until it feels firm and springy.

Take out of the oven and turn out onto another piece of baking paper (larger than the tin) placed on a cooling rack. Carefully peel off the piece of baking paper that the spinach has been cooked on. Use the paper on the cooling rack to roll up the spinach mixture, rolling the paper inside.  Cover with a clean tea towel to prevent drying out and leave to cool.

To make the filling mash the two cheeses together and then mix in the red pepper and enough olives to taste – take care not to add too many olives as they can make the filling very salty. (If you prefer Kalamata that is fine). Chill for at least 30 minutes before filling – otherwise the filling will be too runny – it needs to be fairly firm. If you find it is too thick however just mix in a very little milk.

Finally, carefully unroll the spinach and spread with the filling, leaving a 3cm border top and bottom. Fold the bottom border up over the filling, then carefully roll up the roulade. Turn the roulade so that it sits on the join. Wrap in cling film and chill, still with the join underneath.

It looks great served cut in slices, garnished with salad spinach leaves and paprika and, if you like, a few olives and strips of red pepper.