Spinach rolls with cream cheese
When I was a kid, I was always excited for new recipes for cookies or cakes. But as I got older, I realized that I don’t really like desserts that much and that I prefer savory meals much more. So here I am, excited to present to you my mom’s spinach rolls with cream cheese. Colorful, creamy, crunchy, and so awesome!
The first step of the recipe was that my mom was searching for something soft and crunchy that we could serve as a starter or a snack at events. With other recipes that start with a simple roll, we started testing spinach rolls. And later, we changed the recipe and adapted it to whatever veggies (fresh and pickled) we had on hand. And now we have the perfect combo to create a flavor-packed and chewy roll.
Since we reached this combo, we have made the spinach roll every Easter, Christmas, and every event! If you also have a pair of smaller hands next to you, they can also help with the mixing and tasting. And trust me, they will definitely steal the ends of the roll and any other pieces that are “unpresentable to guests”. Does your mom also have this saying?
Anyway, these rolls are great to make both as snacks or you can include them in a vegetarian platter.
Get your ingredients ready, and let’s make ourselves some amazing spinach rolls!
Spinach rolls with cream cheese
Course: Starters, VegetarianCuisine: EuropeanDifficulty: Easy26
servings40
minutes15
minutes151
kcal55
minutesTender spinach enveloped in a fluffy batter, complemented by a luscious cream cheese filling, creates a tantalizing treat for any occasion. Perfectly baked to perfection, these rolls offer a savory burst in every bite, making them a delightful addition to your dining experience.
Ingredients
- For the batter
400 grams of spinach (defrosted or boiled)
250 grams white flour
150 grams sour cream
3 whole eggs
1 tsp baking powder
1 tsp baking soda
Pinch of salt
Pinch of ground black pepper
- For the filling
200 grams cream cheese
100 grams sour cream
100 grams soften unsalted butter
2 medium pickled cornichons – coarsely cut
1 medium red onion – coarsely cut
1/2 pickled bell pepper – coarsely cut
Salt to taste
Ground black pepper to taste
Directions
- Preheat your oven to 180 °C. Separate the egg whites from the yolks. In a bowl, mix the spinach with the yolks and the sour cream. Once ready, sift in the white flour, baking powder, baking soda, salt, and some ground black pepper. Mix until combined, and set aside.
- In a second bowl, mix the egg whites with some salt until firm peaks form. With a spatula, gradually add the egg whites mixture to the cheese mixture while mixing gently. Do not use a mixer for this step.
- Place the resulted batter in a tray lined with parchment paper and bake it in the oven for about 15 minutes. Once the batter is ready, take it out of the oven and carefully transfer the spinach sheet onto a moist towel. Roll it as soon as possible and leave it to cool down.
- Make the filling by adding all the remaining ingredients in a bowl and mix until combined. Once the spinach roll has cooled, gently straighten it out and spread the filling. Slowly roll it back, and once you reach the other end, place it onto plastic foil. Seal both ends and leave in the fridge for at least 3 hours or overnight. Cut into slices and enjoy!
If you’d like to test out other starters that are just as easy to make, I would recommend: The delicious pork meatballs or the Cheesy ham rolls.
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