I still remember the first time I made this roulade — I was trying to impress my mother-in-law, which, let’s be honest, is always a bit of a gamble. She’s the type who “just whips things up” and always happens to have homemade pesto in the fridge. I didn’t tell her this was Mary Berry’s recipe. I just let her assume I was effortlessly brilliant.
And somehow, it worked. This roulade is sneaky like that. It looks fancy, rolls up all neat and proud, but it’s basically an eggy spinach sponge with cheese. Think savoury Swiss roll — soft, creamy in the middle, just enough bite from the sundried tomatoes. It’s delicate but full of flavour, and honestly, it makes you feel like the sort of person who owns matching napkins.
Why You’ll Love It
- Total showstopper. People gasp. Then they eat it. Then they ask for the recipe.
- Lighter than it looks. Eggs and spinach, baby!
- Flexible. Works hot, cold, sliced for lunch, or served with a salad.
- Cheese-filled. And not just any cheese — it’s Boursin, which is cheating in the best way.
- Make-ahead friendly. Actually better when you give it time to chill.
- Properly vegetarian, but no one misses the meat.
Ingredients
- 2 x 200g bags of ready-washed spinach
- 5 large eggs, separated
- 200g full-fat fromage frais (not the sad low-fat version)
- 3 tbsp self-raising flour
- 150g Garlic & Herb Boursin (or something similar and spreadable)
- A small handful of vegetarian parmesan-style cheese, finely grated
- 10–12 sundried tomatoes, shredded
How to Make It
Wilt and squeeze the spinach:
Microwave the spinach (a couple minutes per bag) until it’s just wilted. Then the important bit: squeeze out every last bit of water. I usually wrap it in a clean tea towel and twist — not glamorous, but gets the job done.
Blend your green base:
Chuck the spinach into a food processor with the egg yolks, flour, a tablespoon of the fromage frais, and a good pinch of salt and pepper. Blitz it until it’s smoothish but still has a bit of texture.
Whip the whites like you mean it:
In a clean bowl, whisk the egg whites until they form stiff peaks. This is what gives the roulade its lightness, so take your time. Fold them gently into the spinach mix — don’t knock out the air.
Get it baked:
Line a Swiss roll tin (roughly 23 x 32cm) with baking paper. Pour in the spinach mixture and spread it out evenly. Bake at 190°C (170°C fan) for 12–15 mins until it’s just set and springy. Not golden, just… bouncy.
Mix up the filling:
While the roulade’s in the oven, mash the Boursin and the rest of the fromage frais together in a bowl. It should be creamy and spreadable, not runny.
Flip and fill:
Once baked, lay a clean sheet of baking paper on the counter and dust it with the parmesan-style cheese. Flip the roulade onto this new sheet, then gently peel off the old paper. Spread over the cheese mixture, then scatter over the sundried tomatoes.
Roll it up like you mean it:
Using the paper to help, roll the roulade up from the short side. It’ll feel delicate, but it holds together better than you think. Don’t stress if it cracks a bit — rustic charm.
Slice or chill:
You can serve it warm straight away, or chill it for later — it slices cleaner once cooled. Lovely with salad or on its own with a glass of something crisp.
Common Mistakes and How to Dodge Them
Mine cracked!
Don’t worry — that happens. Roll it while it’s still a bit warm, and don’t overfill. Even cracked, it still tastes lovely (just say it’s “rustic”).
The filling’s too runny.
Use full-fat fromage frais, and don’t overbeat it. It should spread, not slide.
It’s soggy.
Spinach holds a shocking amount of water. Really, truly squeeze it out. Your tea towel will never forgive you.
The roulade collapsed.
Could be too much folding, or the egg whites didn’t get whipped properly. It’s a balance — lift and fold gently, and you’ll get there.
Storage and Reheating
- Fridge: Keep it wrapped tightly. Lasts 2–3 days easily.
- Freezer: Yes! Freeze slices on a tray, then bag ’em. Reheat gently.
- Oven: Wrap slices in foil, warm at 160°C for about 10 mins.
- Air fryer: Actually brilliant — 5 mins at 160°C gets it crisp around the edges.
- Microwave: Fine in a pinch, but go slow — 30 seconds at a time.
Frequently Asked Questions
Can I use fresh spinach?
Totally — just blanch it and squeeze out the liquid. You’ll need a lot more to start with.
Is there a dairy-free version?
You can try soft vegan cheese and non-dairy yogurt. Won’t be exactly the same, but still tasty.
Can I make it a day ahead?
Yep — and you probably should. It sets beautifully in the fridge and slices like a dream.
What else can I put inside?
Roasted peppers, chopped olives, a handful of herbs… whatever makes your mouth happy.
Nutrition Facts (Per Serving):
- Calories: 441
- Fat: 33g
- Carbs: 16g
- Protein: 21g
- Sodium: 2.08g
- Sugar: 6g
Try More Mary Berry Recipes:
Mary Berry Spinach Roulade
Description
A beautiful swirl of spinach, herby cheese, and sundried tomatoes — light but indulgent, and fancy without the faff.
Ingredients
Instructions
- Microwave spinach, squeeze dry, and blitz with yolks, flour, seasoning, and 1 tbsp fromage frais.
- Whisk egg whites to stiff peaks, fold in gently.
- Bake mixture in lined tin at 190°C for 12–15 mins.
- Mix Boursin and remaining fromage frais.
- Flip roulade onto new baking paper dusted with cheese.
- Spread filling, scatter tomatoes, roll up carefully.
- Slice and serve warm or chilled.
Notes
- Use full-fat ingredients for best texture
- Don’t skip squeezing the spinach
- Roll while warm to avoid cracking
- Slices freeze well for later lunches