This is delicious and can be used as the base for all sorts of fillings - I don't mean cream cheese when I say fillings. The roulade is so easy to do. It's made from my favourite vegetable and has protein from the egg whites as an added bonus.
Cut the stalks from the spinach leaves and wash.
In a bamboo steamer, steam the leaves until they have completely wilted. In your food processor, finely chop the leaves and then drain any remaining moisture through a sieve. Stir through the nutmeg and goats cheese while it is still warm.
In a glass bowl or stainless steel bowl beat the egg whites until the are stiff and form peaks. Fold in the spinach mixture. Then spread onto a baking sheet lined with greaseproof paper.
Bake for 30 minutes until cooked.
Suggestions for fillings:
Roast Capsicum Coulis & Mushrooms
Dina's Pasta Sauce
Sweet Potato Puree
Makes 2 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 55 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 656 kj |
| Calories | 157 kcal |
| Fat | 7.3 g |
| Saturated Fat | 4.7 g |
| Total Carbohydrate | 2.8 g |
| Total Protein | 18.4 g |
| Fibre | 4.1 g |
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