Spinach Roulade with Ricotta and Asparagus


Spinach Roulade with Ricotta and Asparagus

The retro roulade is having a revival with new flavour combinations bringing a modern twist that everyone is sure to love.

Spinach Roulade with Ricotta and Asparagus Recipe

Serves 8


2 tbsp olive oil

2 garlic cloves, crushed

1 cup broad beans, blanched and shelled

2 tsp finely grated lemon zest

1 tbsp lemon juice

400g baby spinach leaves

1 bunch asparagus, chopped into 1cm pieces

5 eggs, separated

3 tbsp cornflour

2-3 tbsp parmesan, finely shredded

350g smooth ricotta

100g soft feta, crumbled

Extra 1⁄4 cup parmesan, shredded

3⁄4 cup watercress sprigs, plus extra to garnish

2 tbsp pepitas and sunflower seeds, roasted with paprika, coarsely chopped


Preheat oven to 180°C. Grease and line a 22 x 33cm Swiss roll tin or shallow tray, extending the baking paper over the sides. Heat a medium frying pan over medium-high heat, add the oil and cook the garlic and broad beans for 1-2 minutes or until softened and fragrant. Remove from the pan and mash slightly with a fork. Stir in the lemon zest and juice, season to taste.

Place the spinach leaves and chopped asparagus into 2 separate heatproof bowls, cover both with boiling water. Allow the vegetables to blanch for 30 seconds to 1 minute, then drain and run under cold water to cool. Drain well and use your hands to squeeze out any excess water from the spinach. Toss the asparagus with the broad beans.

Place spinach, egg yolks and cornflour into a food processor, season well with salt and pepper. Process until smooth and well combined, then transfer the mixture to a large bowl.

In a clean bowl, whisk the egg whites until stiff, then fold into the spinach mixture. Spread into the prepared tray, then bake in the oven for 15 minutes or until puffed and still springy.

Place a large sheet of baking paper on a bench. Sprinkle with the parmesan. Remove roulade from the oven, carefully invert onto the cheese paper. Remove the tray, then peel the original baking paper from the top of the roulade. Cool for 5 minutes.

Mix ricotta with feta and the extra parmesan, season well. Spread onto roulade, leaving a 2-3cm border on one of the short ends. Top with the broad bean mixture and watercress sprigs. Using the paper, gently lift and roll up from the short side.

To serve, cut into slices and garnish with pepitas, sunflower seeds and extra watercress.



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