Mary Berry Spinach Roulade

This easy Spinach Roulade by Mary Berry is a delicious and nutritious dish perfect for any meal. With a creamy filling and a soft, savory base, it’s a quick way to use common ingredients like spinach and tuna. Enjoy it sliced for a delightful appetizer or light lunch!

Ingredients Needed

• 200 g (7 oz) fresh spinach
• 200 g (7 oz) cream cheese
• 150 g (1 ¼ cups) oat flour
• 3 fresh eggs (divided yolks & whites)
• 110 g (3.9 oz) tuna (1 fridge pot)
• 1/3 tsp salt
• 1/3 tsp pepper
• 1 tsp baking powder

How To Make Spinach Roulade

1. Blend Spinach: In a food processor, blend the spinach leaves with a little water until smooth. Add the egg yolks and blend again.
2. Whisk Egg Whites: Using a hand mixer, whisk the egg whites until fluffy and frothy.
3. Combine Mixtures: In a bowl, pour the spinach mixture, add the oat flour, baking powder, salt, and pepper. Mix well.
4. Fold in Egg Whites: Gently fold the egg whites into the spinach mixture using a spatula until well incorporated. Be careful not to overmix.
5. Bake: Pour the batter onto a baking sheet and bake in a preheated oven at 160°C (320°F) for about 25 minutes.
6. Cool and Fill: Once the spinach dough is completely cool, spread cream cheese over it, sprinkle with fresh dill, and add tuna chunks.
7. Roll and Slice: Roll the spinach dough into a roulade, cut into 1 cm (0.4 in) slices, and serve.

Recipe Tips

• Fold egg whites gently: Gently fold the egg whites into the mixture to keep it light and airy. This helps the roulade rise well.
• Check if it’s done: Lightly press the middle of the roulade. If it springs back, it’s done. If not, bake for a few more minutes.
• Let it cool: Make sure the roulade is completely cool before adding the filling so the cream cheese doesn’t melt.
• Chill before slicing: Put the roulade in the fridge for 30 minutes before cutting for cleaner slices. This makes it easier to cut without falling apart.

How To Store Leftovers?

• Refrigerate: First, let the leftover Spinach Roulade cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the fridge for up to 3 days.
• Freeze: If you want to freeze the Spinach Roulade, wrap it well in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2 months. To serve, thaw it in the fridge overnight before slicing and enjoying.

Nutrition Facts

Serving Size: 1 of 12 servings

• Calories: 230
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 100mg
• Sodium: 600mg
• Potassium: 320mg
• Total Carbohydrate: 20g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 12g

Try More Mary Berry Recipes:

• Mary Berry Apple And Pear Crumble
• Mary Berry Tomato Sauce
• Mary Berry Lemon And Lime Cheesecake
• Mary Berry Fifteen Recipe