Spinach, cream cheese and fresh herb roulade

Starters and soups

  • Serves: 6
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes


•    50g (2oz) butter
•    50g (2oz) plain flour
•    900ml (1½ pints) milk
•    450g (1lb) spinach leaves, cooked and drained
•    4 eggs, separated
•    225g (8oz) cream cheese
•    1 bunch mixed herbs


  • Line a 25cm (9½in) x 30cm (13in) Swiss roll tin with baking parchment
  • Melt the butter then add the flour and cook for a couple of minutes
  • Gradually add the milk, stirring constantly
  • Allow to cool
  • Stir in the egg yolks and spinach then fold in the egg whites
  • Place in the tin and cook at 180æC (gas mark 4 / 350æF) for approx 40 minutes. Leave to cool in the tin.

When cold turn out of the tin, spread with cream cheese, chopped herbs and roll. Serve chilled.