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Wednesday, December 19, 2012,10:11 PM by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Grease a Swiss roll tin and line with non-stick baking parchment. Set aside.
  • Wash the fresh spinach in several changes of cold water.
  • Place in a saucepan with only the water that clings to the leaves and cook gently, covered, for about 5 minutes, until wilted.
  • If using frozen spinach cook for 7-10 minutes, until thawed.
  • Drain the spinach well and chop finely. Turn into a bowl and cool slightly for about 5 minutes, then beat in the egg yolks and nutmeg, and season with salt and pepper to taste.
  • Whisk the egg whites until stiff, and then fold into the spinach mixture with a large metal spoon until they are evenly incorporated.
  • Spread the mixture in the prepared tin. Bake at 200°C (400°F) mark 6 for 15-20 minutes, until firm.
  • Meanwhile, prepare the filling. Melt the butter in a saucepan. Add the onion and fry gently for about 5 minutes, until soft and lightly colored.
  • Remove from the heat and stir in the fromage frais, cheese and soured cream. Season to taste.
  • Turn the roll out on to greaseproof paper, peel off the lining paper and spread immediately and quickly with the cheese mixture.
  • Roll up by gently lifting the greaseproof paper. Serve hot, cut into thick slices.
  • Accompany with boiled new potatoes.


  • 500 grams fresh spinach, trimmed
  • 2 eggs, separated
  • Pinch of freshly grated nutmeg
  • Salt and pepper
  • 10 grams butter
  • ½ medium onion, skinned and finely chopped
  • 50 grams frontage frais
  • 25 grams Cheddar cheese, grated
  • 15 ml fresh soured cream

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