Best Spinach Roulade Recipes

CHICKEN SPINACH ROULADE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Grease a baking sheet.
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a uniform thickness of 1 inch.
• Heat spinach in a saucepan over medium-high heat.
• Whisk eggs, Parmesan cheese, and milk together in a bowl.
• Stir egg mixture into the spinach; cook and stir until thickened, about 2 minutes. Remove from heat.
• Spread about 2 heaping tablespoonfuls of the spinach mixture onto each pounded chicken breast.
• Roll each breast into a cylinder shape, secure ends with toothpicks, and arrange on the prepared baking sheet.
• Sprinkle bread crumbs atop rolled chicken.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes. Allow chicken to rest for several minutes before removing toothpicks and serving.

SPINACH ROULADE WITH SUNDRIED TOMATOES

Steps:

• Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper. Cook the spinach in the microwave according to pack instructions (about 2 mins for each bag), then, when cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp fromage frais, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
• Whisk the egg whites until stiff, then fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. 3 Meanwhile, beat the rest of the fromage frais into the garlic & herb cream cheese until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.
• Turn the spinach mixture onto the work surface and carefully strip off the paper. Spread with the cheese mixture and scatter over the tomato. Roll up from the shortest end using the paper to guide you. Serve straight away

CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED TOMATOES WITH WHITE TRUFFLE POTATOES

Steps:

• Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
• Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.)
• Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
• While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
• When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
• Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, butter, salt and freshly ground pepper into the potatoes with a beater.
• Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
• Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes. Lay chicken roulade over potatoes.

SPINACH AND SALMON ROULADE

Steps:

• THE ROULADE:.
• Place frozen spinach in a pan, cook over slow heat until all liquid has evaporated.
• Grease a swiss roll tin (about 14 x 10 inches or about 37 x 25 cm) with butter, line with greaseproof paper, and butter the paper generously.
• Heat oven to 375 deg F/190 deg Celsius.
• Separate egg yolks and whites.
• Melt butter in a saucepan, add flour, and stir 1 minute. If lumpy, pull off heat and whisk until smooth.
• Back on the heat, add the milk gradually, stirring or whisking until mixture boils and thickens.
• Quickly stir in egg yolks and spinach, and transfer mixture to a large bowl.
• Beat egg whites until soft peaks form and fold lightly into the spinach mixture.
• Pour mixture into the prepared swiss roll tin.
• Bake in the preheated oven for 12 to 15 minutes or until puffed and golden brown.
• (While it bakes, prepare the filling; instructions follow).
• Remove from oven, and turn out on a clean, dry tea towel.
• Carefully remove the wax paper, and then spread evenly with filling mixture.
• Holding teatowel with both hands, gently roll up roulade.
• Trim edges slightly for a neater appearance.
• THE FILLING:.
• Drain the tinned salmon and combine in a bowl with the mayonnaise, chives and shallots. Mix well.
• TO SERVE:
• Place roulade on a rectangular dish, decorate with fresh parsley leaves, if desired.
• Cut into thick slices and serve, or place each slice on an individual side plate and serve.

CHICKEN ROULADE WITH SPINACH FETA CHEESE AND ROASTED RED PEPPER.

Steps:

• Trim off any fat and cut part way through the underside of the chicken to flatten it out slightly.
• Put the chicken on top of a piece of cling film, and season each breast with salt, black pepper, and garlic powder. Then cover with another piece of cling film and pound chicken till it flattens out (not too much it is easy to overdo this) and the seasoning is embedded in the meat.
• Take each breast and layer it with the spinach leaves first then the feta and the red pepper.
• Fold in the sides of each breast and roll up and secure with tooth picks.
• Cover with cling film and chill for at least 2 hours.
• Preheat oven to 325°F .
• In a large dish big enough to dip the chicken in beat the eggs.
• Next to the eggs, use another dish about the same size and combine bread crumbs and garlic dip mix.
• Put the oil in a skillet and allow to get hot.
• While the oil is heating, take the chicken and first dip into the egg till coated and then into the bread crumbs, making sure all surfaces are covered.
• When the oil is hot add the chicken to the skillet, one at a time, and turn using tongs, when each side has become lightly browned. Then place on a baking sheet. Repeat with each breast.
• When all the chicken has been browned, place baking sheet, and roast for about 25 minutes or till the internal temperature is 170°F or juices run clear.
• Enjoy.

GREEK CHICKEN AND SPINACH ROULADE WITH LEMON BUTTER SAUCE

Steps:

• 1. In a food processor combine feta, yogurt, garlic, juice of one lemon (two tbls), hot sauce, oregeno, cumin, coriander and salt and pepper to taste. Blend well and set aside. This is your tzatziki sauce. (Reserve half for steak gyros)
• 2. In a large saute pan heat 2 tbls olive oil and saute onion until soft. add garlic and baby spinach and saute until wilted down. Add capers and sliced olives and pepper to taste
• 3. Put spinach mixture in bowl and add 1 cup of tzatziki sauce and
• 4. Pound out chicken breast thin and put 1/4 of the spinach/tzatziki sauce mixture per breast at one end of chicken then roll chicken into a log and secure with tooth picks
• 5. Prepare 2 dishes for coating. (I find pie plates the easiest) One with 2 eggs whisked and one with the cup or so of panko
• 6. heat the same saute pan that the spinach was sauted in with rest of olive oil
• 7. dip each roulade in egg wash then panko crumbs and Place a rack on baking sheet, place rolades on rack and bake at 375 degrees for 35 minutes
• 8. While chicken is resting Melt butter 2tlbs of the lemon juice 2 cloves of minced garlic and parsley in a saucepan and put in serving dish to drizzle over roulades

SPINACH ROULADE WITH CREAM CHEESE & PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200C). Line a 9x13-inch shallow-sided baking sheet with waxed paper to extend slightly up the sides.
• Place the spinach in a pan with just the water that clings to its leaves after washing. Cook over moderate heat until tender: 7-10 minutes. Drain.
• Put the spinach, butter, and egg yolks in a blender, and work until smooth. Transfer to a lare bowl, and season with nutmeg, salt, and pepper.
• In a separate bowl, shisk the egg whites until they are stiff. Fold the egg whites into the spinach mixture using a metal spoon, then pour the spinach and egg-white mixture into the prepared pan, smoothing it to the edges.
• Sprinkle 2 tbsp of the Parmesan cheese over the roulade. Bake the roulade until just firm and spongy in the center: 12-15 minutes.
• Place a piece of waxed paper large enough for the roulade next to the oven, and sprinkle it with the remaining Parmesan. Remove the waxed paper that was used to line the pan from the top.
• Place the pepper under a hot broiler, shiny side up, until the skin blisters and turns black. Allow to cool. Tear off the papery skin, and remove and discard the stalk and seeds. Cut into strips.
• Beat the cream cheese with enough milk to make it spreadable, then cover the roulade with it. Arrange the red pepper over the top in widel spaced stripes, then roll up the roulade from one of the short sides.
• Place the roulade with the seam underneath so it cannot unroll. Trim the ends, and if desired, sprinkle the top with freshly grated Parmesan.

SPINACH & CHICKEN ROULADE

Steps:

• Line Jelly Roll pan with foil and spray with non-stick spray.
• Thaw and squeeze moisture from spinach.
• In blender, puree spinach, eggs, whipping cream, garlic and Parmesan cheese until smooth. Pour into prepared pan.
• Bake at 350°F for 8-10 minutes.
• Lift foil with baked spinach mixture and place on working surface.
• While spinach is cooling sauté chicken, peppers and scallion; season to taste.
• When spinach is still warm sprinkle with mozzarella cheese all over, add sliced chicken, peppers and onions. Roll up starting with short end. When you have a complete roll, cut (you should get about three separate rolls out of this one pan). Can be sliced in 1/2" or smaller pieces for appetizer.

SPINACH ROULADE

Steps:

• Preheat oven to 400 degrees. Coat a 10-by-15-inch rimmed baking sheet with cooking spray, and line with parchment. Spray and flour parchment; shake off excess flour.
• Heat milk in a saucepan until hot but not boiling; set aside. Place flour in an airtight container with the water; shake until dissolved. Set aside. Heat 2 tablespoons butter in a medium saucepan over medium heat. Add flour mixture; whisking constantly, cook until roux is lightly colored, 1 to 2 minutes. Whisk in hot milk; cook, stirring constantly, until thick, about 3 minutes more. Remove from heat; season with 1 teaspoon salt and cayenne. Lightly beat yolks in a bowl; gradually whisk some of the hot mixture into yolks to warm them. Whisk yolk mixture back into milk; set pan aside.
• In a medium bowl, whisk egg whites until foamy. Add cream of tartar; whisk until smooth, firm peaks form. Stir a quarter of the whites and half the Parmesan into milk mixture; gently fold in remaining whites. Pour mixture onto prepared baking sheet; spread to fill all corners. Sprinkle with remaining Parmesan. Bake until top is browned and puffed, about 15 minutes. Remove from oven; let cool. Carefully invert onto a parchment-lined work surface; gently remove paper from bottom; set aside.
• Bring a large saucepan of water to a boil. Fill a large bowl with ice and water; set aside. Add spinach to boiling water in bunches; cook until bright green and wilted, about 1 minute. Transfer to ice bath to stop cooking. Transfer to colander to drain; squeeze out excess water. Very finely chop spinach; set aside in a bowl.
• Coat a baking sheet that is at least 15 inches long with cooking spray; set aside. Heat remaining tablespoon butter in a nonstick skillet over medium heat. Add onion, and cook, stirring occasionally, until tender, about 10 minutes. Remove from heat, and transfer to bowl with spinach. Add ricotta, and season with remaining 1/2 teaspoon salt and black pepper. Stir until well combined. Spread the filling over cooled souffle base. Using the parchment as a guide, roll souffle tightly, starting with a long side, and transfer carefully to baking sheet, seam side down. Brush with cream, and bake until filling is heated through and souffle is light golden, 25 to 30 minutes. Slice, and serve hot or at room temperature with sauce, if using.

TURKEY BREAST ROULADE WITH SPINACH, BACON, & MUSHROOM STUFFING

Steps:

• Combine salt and water in a large pot; brine the turkey breast for 24-48 hours. Combine leaves from 5 sprigs of thyme, 2 sprigs of rosemary, 8 sage leaves, half of small onion, celery, salt & pepper in blender or food processor (or electric coffee grinder). Process until the mixture is a moist paste. De-bone turkey breast carefully keeping skin and all meat as intact as possible. Butterfly breast meat to even thickness and fill empty or unexposed areas. Use a meat mallet to pound as needed to create an 11x17 rectangle. Flip rectangle so that skin side is up. Rub herb mixture between skin and meat of turkey breast and over meat that is not covered with skin. Saute pancetta/bacon in large non-stick skillet until it begins to brown. Drain any excess fat. Add onion, celery, & bell pepper and cook 3 or 4 minutes. Add mushrooms, garlic, and any leftover herb paste. Saute 3 or 4 minutes. Remove from heat and add bread, mix well and drizzle 1-1 1/2 cups chicken broth over entire mixture. Add salt, pepper, additional chopped herbs (or dried) to taste. Cover a nearby 24x20 work area with plastic wrap. Have lacing pins and/or string and scissors nearby.) Place turkey breast, skin-side down on center of work area. Spread the stuffing across the turkey breast. Roll up breast and pin/tie as needed to secure. When done, roll turkey breast in plastic wrap and refrigerate until needed. Preheat a large electric frying pan or roasting pan to medium high heat. When quite warm, spray with cooking spray and place turkey in pan. Brown on all sides 3-5 minutes. Add remaining chicken broth to pan and cover. Roast in oven at 375 or in electric frying pan at 200 for 20-25 minutes. Instant read thermometer should read 120 when inserted into middle of roll. Remove from pan to jelly roll pan and tent with foil. Let rest 10 minutes before slicing. If desired, make light gravy using pan juices and remaining broth.

SALMON ROULADE WITH SPINACH

Steps:

• Melt the butter and add the flour.
• cook for 1 minute and remove from the heat.
• add the milk gradually, stirring continuously.
• Return to heat and cook and stir until the sauce thickens.
• Add the yolks, still stirring and then the cheese.
• Beat the egg whites until stiff and fold into the mixture.
• Pour into a baking paper lined sponge roll tin and bake at 200 for 12 to 15 mins until puffed and golden.
• Turn onto a clean tea towel, remove the baking paper and carefully roll like a sponge roll.
• Leave to cool.
• Filling.
• All the filling ingredients go into the food processor.
• Spread onto the sponge and roll up again and refridgerate until required.

EGG ROULADE STUFFED WITH TURKEY SAUSAGE, MUSHROOMS, AND SPINACH

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Lightly oil a 15- by 10-inch shallow baking pan, then line bottom and all 4 sides with parchment paper, allowing 2 inches of parchment to hang over short sides of pan, and lightly brush parchment (except overhang) with oil.
• Heat 1 teaspoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then cook sausage, stirring, until finely crumbled and cooked through, about 2 minutes. Transfer to a bowl and keep warm, covered.
• Add remaining 2 teaspoons oil to skillet and sauté garlic and scallions, stirring, until golden, about 3 minutes. Add mushrooms, pepper, and 1/4 teaspoon salt and sauté, stirring, until mushrooms are softened and golden, about 8 minutes. Add sausage and spinach to skillet and sauté, stirring, 3 minutes. Transfer half of spinach mixture to a food processor and add water, then blend until finely chopped. Return to skillet, stirring to combine, and keep warm, covered.
• Blend whole eggs, whites, milk, Parmigiano-Reggiano, and remaining 1/2 teaspoon salt in a blender until smooth and frothy.
• Pour egg mixture into baking pan and bake until firm, about 10 minutes. Remove from oven and leave oven on.
• Sprinkle egg layer evenly with half of Gruyère, then spoon spinach filling evenly on top and sprinkle with remaining Gruyère. Bake just until cheese melts, about 5 minutes.
• Position pan on a work surface with a long side nearest you, then gently roll up egg layer toward you, using parchment as an aid and holding filling in place with your fingers.
• Cool roll in pan on rack 10 minutes, then transfer to a platter using 2 large spatulas. Trim ends and gently cut into 8 slices with a serrated knife.

SPINACH ROULADE

Steps:

• Preheat oven to 400. Line a 10x15 baking sheet with parchment paper. Put a few dabs of butter on the pan to help anchor the paper then lightly butter and flour the paper, knocking off any extra flour.
• Separate the yolks and whites. Lightly beat the yolks and set them aside. Make a rue by melting the butter, add the flour, stirring constantly then whisk in milk. Cook another 3 minutes, remove from heat and add salt and pepper.
• Gradually whisk some of the mixture into the yolks to warm them, then return everything to the pot to finish combining.
• In a large bowl whisk or beat the egg whites with a pinch of salt (or cream of tartar) until they form smooth peaks.
• Stir about ¼ of the whites and ½ of cheese into the milk mixture, then gently fold in the rest of the whites.
• Pour soufflé mixture on the baking sheet spreading to all corners. Sprinkle to rest of the cheese over the surface. Bake until the top is nicely browned and puffed, about 15 minutes. Remove soufflé from the oven and let it cool. Turn over onto the counter and remove parchment paper. Use a tea towel under to help roll it later.
• Prepare soufflé base and set aside. Wash and cook spinach, seasoned with salt. Drain. Melt butter and cook onion. Squeeze water out of spinach and chop finely. Add to onions. Cook another few minutes.
• Thin ricotta with enough milk until soft and pliable and season with nutmeg and pepper. Preheat the oven to 400. Spread the ricotta over the soufflé and top with spinach. (This is where I plan on adding a bit more. Likely basil, gruyere cheese, sundried tomato and toasted pine nuts.).
• Roll the soufflé, short end first. Transfer to a greased baking sheet, end down to prevent unrolling. Brush the top with cream. Bake lightly covered for 25 minutes
• To serve, ladle sauce on plate and set sliced piece over sauce.

CHEESE AND SPINACH ROULADE

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.

OVEN ROASTED BEEF TENDERLOIN WITH CITRUS-CHANTERELLE VINAIGRETTE WARM SESAME-SPINACH ROULADE AND RISOTTO CAKE

Steps:

• In a small saucepan over medium heat, cook the rock sugar with the red wine and set aside. In a large mixing bowl, combine the shallots, garlic, ginger, green onion, cilantro, thyme, red miso, soy sauce, reserved red wine, and the oil. Mix well. Add the beef to the mixture and marinate for 4 to 6 hours. Preheat the oven to 350 degrees. Prepare an oven safe, medium saute pan over high heat. Season the beef with the salt and pepper. Sear the beef for 2 minutes. Place the pan in the oven to finish cooking, about 8 to 10 minutes for medium rare. Take care that the beef does not burn as the marinade contains sugar.
• In a large saute pan over high heat, cook the shallots, garlic, ginger, and thyme, for 4 to 6 minutes. Add the chanterelle and cook for another 5 minutes. Deglaze the pan with the wine, then add the mushroom stock and the soy sauce. Set aside 1/2 cup of the mixture to be used in the risotto cake. Extract about 8 of the larger mushrooms to be used as garnish. Reduce the liquid by 1/3 and then puree the mixture in a blender. Add the lemon juice, canola oil, and truffle oil and season with salt and pepper.
• Place the chicken stock in a large pot over high heat and bring to a boil. Reduce the heat and keep warm. Coat a large saucepan over medium heat with the olive oil. Sweat the onions and garlic, 8 to 10 minutes. Add the rice and saute for 4 additional minutes. Deglaze the pan with the white wine and reduce until almost dry. Slowly add the warm chicken stock allowing the rice to absorb the liquid. Stir the rice occasionally to prevent it from sticking to the bottom of the pan. Keep adding the chicken stock until the rice is cooked al dente. Season with salt and pepper and add the reserved mushrooms, herbs, cheese, and butter.
• Bring a stockpot filled with salted water to a boil. Quickly blanch the spinach and then immediately plunge it into a bowl of ice water. Strain the spinach from the water and allow to dry. In a mixing bowl, combine the spinach, sesame seeds, sesame oil, Korean chile flakes, salt and pepper. Place the spinach mixture in the middle of a 12 by 12-inch piece of aluminum foil. Fold the mixture to form a roll with a one-inch diameter and twist the ends of the foil to secure the spinach. Place the foiled roll in the refrigerator for 1 hour. Remove the roulade from the refrigerator and allow it to reach room temperature. Using a serrated knife cut the roulade with foil intact into 1 1/2-inch pieces. Be sure to remove the foil before serving.
• In a small mixing bowl, whisk together the sesame paste, rice wine vinegar, canola oil, shallot, ginger, salt, and pepper. Set aside.
• In a small mixing bowl, combine the truffle oil and the lemon juice. Add the radishes and chives and season with the salt and pepper. Set aside.
• Plating: Place the risotto near the top of the plate with the roulade resting on top of the risotto. Drizzle the sesame dressing over the roulade and sprinkle with sesame seeds, and then add the radish on top of the roulade. Cut the beef in half and rest it against the cake. Drizzle the vinaigrette around the plate and garnish with the reserved chanterelles, about 2 per plate.

CURRIED SPINACH CHICKEN ROULADE

Steps:

• Preheat oven to 350.
• Spray a small baking dish with nonstick spray.
• FILLING.
• Heat oil over medium-high heat in skillet.
• Add onions and garlic and cook for 2 minutes.
• Reduce heat to medium.
• Add the spinach and the spices.
• Cook and stir 5 minutes.
• Remove the spinach mixture fromt he heat and set aside.
• CHICKEN ROULADE.
• place a chicken breast half between two sheets of plastic and pound with rolling pin or mallet until it is about 1/4 inch thick.
• Repeat with all chicken breasts.
• In a small bowl, combine the lime juice, butter and turmeric and mix well.
• Brush the lime juice mixture over one side of each chicken piece.
• Turn the chicken pieces over and spread the unseasoned sides evenly with about 3 tablespoons of the filling.
• Starting with the short side of the chicken, roll each breast up tightly.
• Place each chicken breast seam side down in the baking dish.
• Bake for 30-40 minutes, until chicken is no longer pink.
• Slice the roulades crosswise into 1/2 inch thick slices and arrange overlapping on the plate.

SPINACH ROULADE WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil, leaving 2-inch overhang at each short end; grease foil.
• In nonstick skillet, melt butter over medium heat. Add green onions & garlic and cook until onions are wilted, about 1 minute. Add white and shiitake mushrooms, salt, pepper; cook, stirring frequently, until mushrooms are tender and liquid has evaporated, about 7 minutes. Remove from heat.
• In blender or food processor, puree spinach, eggs, milk, Parmesan, a pinch of salt & pepper until smooth. Pour into prepared pan, smoothing top with rubber spatula. Bake just until spinach mixture is set, about 8 to 10 minutes. Lift foil with spinach mixture and place on surface. Sprinkle with Cheddar and spread mushroom mixture on top. Roll up from one long end, using foil to help roll and place, seam side down, in jelly-roll pan. Bake until the cheese melts, about 5 minutes longer. To serve, using serrated knife, cut into 8 thick slices.

SPINACH AND FETA CHICKEN ROULADE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350ºF. 2 For the Filling: in a large sauté pan over medium high heat, add 2 tablespoons olive oil, shallot, and garlic and sauté until tender about 3 minutes. Add the spinach, in 3 batches, allowing the spinach to wilt a little with each addition, season with Kosher salt and freshly ground black pepper. Remove from heat, and allow to cool to room temperature. Using a kitchen towel, ring out any excess moisture from the spinach mixture. 3 Roughly chop the spinach mixture and add to a medium bowl, along with pine nuts, feta cheese, lemon zest, Kosher salt and freshly ground black pepper and chili flakes, if desired. Fold together until combined. 4 For the Chicken Roulade: season the chicken breasts with Kosher salt and freshly ground black pepper. Divide the spinach mixture evenly among the 4 chicken breasts, keeping the filling away from the edges. Beginning at the narrower end of the chicken of 1 chicken breast, roll up, enclosing the filling as you would a jelly roll. Tie with kitchen twine every inch to secure. Repeat with remaining chicken breasts. 5 Heat the remaining 2 tablespoons of olive oil in a cast iron skillet, over medium high heat and add the chicken. Rotate to evenly brown on all sides, about 6-8 minutes. Place in oven, bake until a thermometer registers to 165ºF on the thickest part of the chicken, about 5-10 minutes. Remove from oven. Let rest 5 minutes. Cut the twine and slice into 1-inch pieces. 6 Garnish with parsley and lemon wedges. 7 Tips: - Use a pork cutlet instead of chicken! - Make sure you don't over-stuff the chicken, or the filling will come out the sides!

SPINACH LASAGNA ROULADE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spread small amount of spaghetti sauce in the bottom of a 9 x 13" baking dish.
• 3. Combine cheeses, reserving a small amount of parmesan for sprinkling over the finished dish; add garlic.
• 4. Add spinach; mix in Italian seasoning, salt and pepper to taste.
• 5. Spread out cooked lasagna noodles; place a small amount of the filling mixture along the entire length of each noodle; when done, roll each noodle up and place into the baking dish.
• 6. Top with remaining sauce and sprinkle tops with parmesan; bake for 30 minutes or until cheese begins to brown slightly.
• 7. Leftovers are great... if you have any!

SPINACH ROULADE

Steps:

• Mix flour and baking powder in a bowl. Whisk milk and eggs & add to dry ingredients. Mix until smooth. Preheat oven to 375 F. Line 8 1/2 x 11 jelly roll pan with tin foil. Melt butter and brush foil generously to prevent sticking. Pour batter into pan. Bake for 25 - 30 minutes watching carefully to bake through but keep pancake soft enough to roll. Saute spinach for 5 min until just soft and wilted. When pancake is baked. Take out and turn onto clean towel peeling foil off gently. Sprinkle with grated cheese and cooked spinach. Can add ham or anything else meat wise. Sprinkle with almonds. Roll pancake. Slice into 2 inch rounds. Lightly fry in pan to brown slightly. Serve with sour cream or extra almonds on top.