Spinach roulade with cream cheese, a dish that is not only tasty but also very attractive, making it ideal for holiday table platters!

You’re absolutely right! Spinach roulade with cream cheese is a stunning and delicious dish, perfect for holiday platters. It’s vibrant, flavorful, and surprisingly easy to make. Here’s a recipe to guide you:

Spinach Roulade with Cream Cheese Filling

Ingredients:

• For the Spinach Roulade:
  • 400g fresh spinach (or 200g frozen, thawed and squeezed dry)
  • 4 eggs
  • 100g all-purpose flour
  • 1/2 teaspoon baking powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
• For the Cream Cheese Filling:
  • 250g cream cheese, softened
  • 150g smoked salmon (or cooked ham, or vegetables)
  • 1/2 cup fresh dill, chopped
  • 1/4 cup chives, chopped
  • Lemon juice, to taste
  • Salt and pepper to taste
• Garnish (optional):
  • Fresh dill sprigs
  • Lemon slices
  • Red pepper pieces

Instructions:

1. Prepare the Spinach Base:
   • If using fresh spinach, wash it and cook it in a pan with a little water until wilted. Drain well and squeeze out excess water. If using frozen spinach, thaw and squeeze dry.
   • Finely chop the cooked spinach.
   • Preheat oven to 180°C (350°F). Line a baking sheet (approximately 30x40cm) with parchment paper.
   • In a bowl, whisk the eggs until light and frothy.
   • Add the chopped spinach, flour, baking powder, salt, and pepper. Mix until well combined.
   • Pour the mixture onto the prepared baking sheet and spread it evenly.
   • Bake for 12-15 minutes, or until the roulade is set and lightly golden.
   • Remove from the oven and let it cool slightly.
2. Prepare the Cream Cheese Filling:
   • In a bowl, combine the softened cream cheese, chopped smoked salmon (or other filling), dill, chives, lemon juice, salt, and pepper.
   • Mix until well combined.
3. Assemble the Roulade:
   • Once the spinach base has cooled slightly, carefully invert it onto another piece of parchment paper.
   • Peel off the parchment paper from the baked side.
   • Spread the cream cheese filling evenly over the spinach base.
   • Starting from one short end, carefully roll up the spinach base like a Swiss roll.
   • Wrap the roulade tightly in plastic wrap and refrigerate for at least 1-2 hours, or preferably overnight, to allow the flavors to meld and the roulade to firm up.
4. Serve:
   • Unwrap the roulade and slice it into 1-2 cm thick slices.
   • Arrange the slices on a platter and garnish with fresh dill sprigs, lemon slices, or red pepper pieces, if desired.

Tips and Variations:

• Filling Variations:
  • You can use cooked ham, roasted vegetables (like bell peppers or zucchini), or a combination of vegetables and herbs for the filling.
  • Add a layer of pesto or sun-dried tomato paste for extra flavor.
• Herb Variations:
  • Use other fresh herbs like parsley, basil, or tarragon in the filling.
• Presentation:
  • To create a more festive look, you can decorate the roulade with edible flowers or colorful vegetable pieces.
• Texture:
  • If you don’t like smoked salmon, you can use other types of smoked fish, or avoid seafood all together.

Enjoy your beautiful and delicious spinach roulade!