4 Serves
45 Mins
Preheat your oven to 200°C. Heat olive oil in a frying pan over medium heat and sauté the spinach until wilted and soft.
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AmericanVitamin E
6 mg / 15 mgVitamin K
829 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
421 µg / 400 µgCalcium
489 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
206 mg / 420 mgPhosphorus
751 mg / 1,250 mgPotassium
1721 mg / 4,700 mgSodium
1356 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
119 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
28 g / 20 gCholesterol
947 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Transfer the spinach to a bowl, add salt, black pepper, and nutmeg, then process with an immersion blender until smooth.
Stir in the butter and egg yolks into the spinach mixture until well combined.
In a separate clean bowl, whisk the egg whites until they form stiff peaks.
Gently fold the stiff egg whites into the spinach mixture, then spread evenly onto a parchment-lined baking tray.
Bake for 10-12 minutes until the roulade is firm and lightly golden.
While the roulade bakes, prepare the filling by blending the goat cheese and heavy cream until smooth, then stir in the fresh chives.
Remove the roulade from the oven, loosen the edges with a knife, and invert onto a fresh piece of parchment paper. Peel away the original baking parchment.
Spread the cheese mixture evenly over the roulade, roll it up tightly using the parchment paper, slice into 8 pieces, and serve.
5
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g15
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Tunisian