CHEESE AND SPINACH ROULADE
I can't remember where I found this recipe...it was scribbled on a card from long ago. It's very good - perfect for a summer luncheon. A spinach semi-jellyroll is filled with a cheesy herbed luciosness... You can replace the Feta cheese with Parmesan if you like, and the mozzarella can be a pizza or Italian cheese mix.
Provided by Patti599
Categories Lunch/Snacks
Time 1h8m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- To make the Jellyroll:.
- Preheat oven to 375 degrees.
- Prepare a jellyroll pan by spraying it with nonstick spray, then putting a piece of wax or parchment paper in it.
- Thaw the spinach, then wring most of the water out. In a food processor or blender, whirl the Feta, cottage cheese, and egg yolks. Add the spinach and mix for a few seconds. Add the seasonings.
- In a separate bowl, beat egg whites until stiff. Gently fold in the spinach mixture. Pour into the pan and bake 15 to 18 minutes, until lightly browned.
- After it is out of the oven, turn the pan over onto a lightly floured dishtowel. pull the paper off the back, the gently roll it into a tube and let cool on a rack.
- To make the Filling:.
- Mix mozzarella, onion, garlic and seasonings.
- Spread filling on spinach roll, then sprinkle with bread cubes. Reroll and bake for 20 minutes.
Nutrition Facts : Calories 449, Fat 28.3, SaturatedFat 16, Cholesterol 295, Sodium 1433.9, Carbohydrate 16.3, Fiber 3.1, Sugar 4.7, Protein 33.3
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