Cheeseandspinachrouladebruschetta Recipes

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CHEESE AND SPINACH ROULADE



Cheese and Spinach Roulade image

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

1 (10 ounce) box frozen spinach
1 cup feta cheese
3/4 cup cottage cheese
4 eggs, separated
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
2 cups mozzarella cheese, grated
1 small onion, minced
1 garlic clove, pressed
2 teaspoons parsley, chopped
1 teaspoon dill, dried
1 teaspoon lemon juice
2 slices bread, toasted and cubed

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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