Pre-heat the oven Gas 6, 200 degrees C (400 degreesF). Wash the spinach well and shake off excess water. Put into saucepan without water and cook quickly for 6-8 mins. Chop finely. Mix egg yolks with the spinach, season with nutmeg, salt and pepper. Whisk the egg whites in a separate bowl until they form soft peaks. Stir 1 tablespoon of egg white into the spinach first, and then fold in the remainder in 2 batches. Put this mixture into a lined and greased flat tin, 7”x 11” and bake for 10-15 mins until it has just begun to brown.
Make sauce: melt margarine or butter, sprinkle in flour, cook 2-3 mins. Add milk, stirring constantly bring to the boil. Remove from heat and add cheese. Season with salt, pepper and spices.
When roulade is cooked, turn onto sheet of greaseproof and peel off lining paper. Spread with sauce and roll up. (Tuck under the edge of the roll and then use the paper to ease it into a roll, not too tightly). Expect it to crack slightly. Pour sauce over the top and sprinkle with cheese. Put back into the oven for a further 5-10 mins to brown. Serve.
Recipe author: Liz
Ingredients
(serves 3-4)
– 700g fresh spinach (1½ lb)
– 4 eggs, separated
– pinch nutmeg, salt, pepper
For the Sauce
– 75g marge or butter (3oz)
– 50g flour (2 oz)
– 1 pint milk
– 150g cheese, grated (6oz)
– pinch of nutmeg
– ¼ tsp cayenne pepper
– salt and grated pepper
– extra cheese for garnish
