Springtime Spinach St Patty’s Day Roulade

by jilldahan on March 18, 2014

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Springtime is here they tell us and yet looking out at my car the image coming back does not match! A cold and frosty day is in store in the South on this St Patrick’s Day.

Typically people do all kinds of crazy things on this day from pinching anyone not wearing green to dying all kinds of edible and nonedible things. Growing up, I admit to doing all of those and more! Traditions are fun to carry on so I always try to wear green, find someone to pinch, and serve some yummy green color food on the day! The green outfit is not a problem, as it is my favorite color, and usually someone always forgets to wear green in my house. The challenge is making some delicious green undyed dish.

Green dye adds no flavor and does absolutely nothing good in our bodies. What should I concoct? Salad doesn’t fit the weather and soup seems to give into this winterish day in March, so I have opted for a springtime roulade. It is a cinch to prepare and can be filled with whatever you fancy! Don’t be put off by the list of ingredients as you can simply make the roll and just fill it with whatever you have on hand. In order to get as much flavor and nutrition in as possible, I have opted for an avocado guacamole on one half and a yogurt goat’s cheese spread on the other. Halfies make pleasing everyone a doddle!

No worries, if you miss making it for St Patty’s day, go grab your greens, eggs, and spring into action. Spring is around the corner and this dish will help get you there in good form!


Springtime Spinach St Patty’s Day Roulade

Serves 4-6
3 large organic eggs, separated
1 medium yellow onion, diced
1 box (5oz/200g) fresh baby spinach
1 tsp dried thyme or 1 tbsp fresh thyme leaves
2 large garlic cloves, crushed
1 tbsp freshly grated parmesan cheese or ground pistachios
Red Pepper Spread
2 red peppers, deseeded and diced
4 tbsp tomato puree
2 medium garlic cloves, crushed
2 tbsp extra virgin olive oil

2 large avocado’s skinned and pitted
2 tbsp fresh lemon juice
1 tsp cumin seed
2 medium garlic cloves, crushed


In a covered saucepan, cook the onions covered for about 5 minutes on medium heat until softened. Turn off heat and add in spinach, garlic, and thyme and stir to wilt. Place egg yolks in a blender and add in the spinach mixture and blend until just smooth and green. Place the egg whites in a clean bowl and beat with electric beaters until very frothy and stiff peaks appear in the mixture when lifted. Fold the spinach mixture into the egg whites gently until just combined. Spread the mixture onto a piece of parchment paper. Form into a rectangle about 1 inch thick, place on a baking sheet, and bake at 375F/180C for 13-15 minutes. Sprinkle another piece of parchment paper with parmesan. Remove roll from the oven and place the spinach roll face down onto the parmesan paper. Peel the baking paper off the top of the cooked roll gently.

While the roll is cooking roast the halved peppers cut side down in the oven at 375F/180C for about 13-15 minutes until softened. Remove and place in a blender with the tomato puree, oil, and garlic and blend until chunky. Set aside.

Mash and mix each filling mixture separately and set aside.

To assemble, spread the spinach with the chunky pepper sauce and top with the filling. Place the paper with the roll on it onto a serving platter. Roll from the long edge into a roll edging it off the paper as you roll.

Cut across into slices and serve room temperature. This can be made a day ahead and chilled until 30 minutes before serving.

Note you can halve each filling recipe and spread one filling on the right and one on the left for 2 different filling options in the same roll.

Optional filling

6 tbsp soft herbed mild goats or boursin cheese
2 cups (14oz/200g) greek yogurt
2 medium garlic cloves, crushed


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