Spinach roll with cheese
Spinach Roll with Cheese
On some days, I need a quick appetizer that also looks good on the table. The spinach roll with cheese fits any occasion, from breakfast to a meal with guests. I usually make the base with frozen spinach, as I always have it on hand and it doesn't cause texture issues as long as I drain it well. Rolling it in a damp towel really helps to prevent the base from cracking when I fill it.
Quick Info
Total Time: about 1 hour and 30 minutes (including cooling)
Preparation Time: 30-35 minutes
Baking Time: 15 minutes
Servings: 8-10 slices (a 30x40 cm tray)
Difficulty: medium
Recipe Type: savory appetizer, suitable for platters or festive snacks
Ingredients
For the base:
- 450 g spinach (frozen, well drained)
- 3 eggs
- 250 g sifted flour
- 4 tablespoons sour cream
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- salt and pepper to taste
For the filling:
- 100 g butter (soft, at room temperature)
- 300 g cottage cheese (not too dry)
- 2 tablespoons sour cream (preferably country-style, richer)
- half a red bell pepper
- a few pitted green olives
- salt to taste
Preparation Method
1. Preheat the oven to 180°C and line a tray of about 30x40 cm with baking paper.
2. In a large bowl, beat the egg whites of the 3 eggs with a pinch of salt at high speed until a firm foam is obtained, like for meringue. It's easier with a mixer, it takes 3-4 minutes.
3. In another bowl, mix the well-drained spinach together with the egg yolks and flour. I start with the spinach and yolks, then gradually add the flour. When I have a homogeneous mixture, I add the sour cream and season with salt and pepper. I mix everything until the spinach cream becomes uniform.
4. With a silicone spatula, I incorporate the egg white foam into the spinach mixture. I make wide, gentle movements so that the egg whites do not deflate.
5. Finally, I add the baking soda and baking powder. I mix gently to distribute evenly.
6. I pour the mixture into the prepared tray, level it with a spatula, and bake for 15 minutes at 180°C. The base should be cooked but still flexible to the touch.
7. Immediately after taking it out of the oven, I turn the base onto a clean, damp towel. I carefully roll it using the towel and let it cool this way. This way, the base will take shape and won't break later.
8. Meanwhile, I prepare the filling. I mix the cottage cheese with salt until it becomes creamy. I add the soft butter and sour cream, mixing a little more until a fine cream is obtained.
9. I finely chop the red pepper and olives and incorporate them into the cheese cream, mixing with a spoon. I taste and add more salt if needed.
10. When the spinach base has completely cooled, I carefully unroll it. I spread the filling evenly, leaving about a centimeter free at the edges so that the cream doesn't spill out when I roll it back.
11. I roll it back tightly, using the baking paper or towel to help.
12. I wrap the roll in plastic wrap and leave it in the fridge for at least an hour. This way, the cream will firm up and slice easily.
Why I make the recipe often
It saves me when I need an appetizer that is both filling and visually appealing. It can be prepared in advance, keeps well in the fridge, and can be adapted with whatever cheese I have on hand. It's also a quick way to "hide" spinach for those who usually don't prefer it.
Tips and Variations
Tips
- Frozen spinach must be drained as well as possible; otherwise, the base comes out wet or doesn't bind well.
- Do not overmix after adding the baking powder and baking soda, or the dough will deflate.
- The damp towel really helps with rolling, especially if the base is a bit sticky at the edges.
Substitutions
- Cottage cheese can be replaced with ricotta or a fresh cheese, but it shouldn't be too watery.
- The butter in the filling can be reduced if you want a lighter cream.
- The sour cream in the dough can also be regular store-bought sour cream, but country-style gives a better taste.
Variations
- You can add chopped dill to the cheese cream (if you don't forget, as I did).
- For a more intense flavor, you can add a bit of garlic to the cream.
- Olives can also be black, if that's what you have.
Serving Ideas
- Cut into thick slices, on appetizer platters.
- Next to a bowl of cherry tomatoes or cucumbers.
- As a quick sandwich, between two slices of whole grain bread.
Frequently Asked Questions
1. Can I use fresh spinach?
Yes, but it needs to be blanched, drained, and finely chopped. The final amount after draining should still be about 450 g.
2. Can I use other cheeses?
Yes, it also works with ricotta, urda, or a fattier cottage cheese, just make sure it’s not too liquid.
3. How long in advance can I prepare the roll?
Ideally 3-4 hours before serving, so it has time to firm up the filling. It can also stay in the fridge overnight.
4. What should I do if the base breaks when I roll it?
Most likely, it is too hot or too dry. Try rolling it immediately while it's still warm, in a damp towel. If it still breaks, cover it with extra filling and cut carefully.
5. Can it be frozen?
I do not recommend it. After thawing, the texture of the base and the cream will not be as good.
Nutritional Values
(Estimates for one slice, if the roll is cut into 10 slices)
Calories: approximately 180-200 kcal/slice
Protein: 7-8 g
Carbohydrates: 17-20 g
Fats: 9-11 g
Values vary depending on the sour cream and cheese used. It has enough protein from the eggs, cheese, and spinach, and the fats come from butter and sour cream.
Storage and Reheating
The roll keeps in the fridge, wrapped in plastic wrap, for up to 2 days. Reheating is not recommended; it is served cold or at room temperature. If there are leftover slices, they can be individually wrapped and packed for the next day. After two days, the base becomes wet and the filling changes texture, so do not keep it longer.
In a bowl, I mixed the egg whites of 3 eggs at high speed with a pinch of salt. In another bowl, I mixed the spinach together with the yolks and flour. Once homogenized, I added the sour cream and spices. With a silicone spatula, I incorporated the egg white foam into the spinach mixture. I added the leavening ingredients at the end. In a 30/40 cm baking tray lined with parchment paper, I poured the obtained mixture. I baked it for 15 minutes at 180 degrees in the preheated oven. Freshly taken out of the oven, I rolled it in a damp towel and let it cool to retain its shape. I mixed the cheese together with the salt until it became smooth. I added the soft butter (at room temperature), sour cream, and continued mixing until I obtained a fine cheese cream. Finally, I enhanced the flavor with diced bell pepper and olives. Meanwhile, the base cooled and took the ideal shape for filling. Once the roll was prepared, I wrapped it in plastic wrap and kept it in the fridge for about an hour.
Tip 1: You can add chopped dill to the cheese filling. I forgot. :)
Ingredients: Ingredients for the dough: 450 g spinach (I used frozen, well-drained) 3 eggs 250 g sifted flour 4 tablespoons sour cream 1 teaspoon baking soda and 1 teaspoon baking powder salt and pepper to taste Ingredients for the filling: 100 g soft butter 300 g cottage cheese (not dry) a few pitted green olives half a red bell pepper two tablespoons sour cream (preferably homemade as it is creamier) salt to taste
