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Posted on: 03/07/2019

Spinach and Cream Cheese Roulade

GCSE students made a Spinach and Cream Cheese Roulade this week.  This is a healthy snack suitable for vegetarians and can be enjoyed guilt-free between meals.  



400g spinach 

5 large eggs, separated

45g (3 tbsp) self-raising flour 

Salt and pepper 

300g cream cheese

Parmesan cheese, finely grated


1. Preheat the oven to 170 degrees celsius and line a rectangular tin with baking paper.

2. Wilt the spinach in 2 tablespoons of water, then when cool squeeze out as much excess liquid as you can.

3. Put the spinach into a food processor and add the egg yolks, flour and salt and pepper.

4. Blend thoroughly.

5. Whisk the egg whites until stiff, then fold into the spinach. Spread in the tin and bake for 12-15 minutes until firm.

6. Beat the cream cheese until soft and creamy.

7. Place some baking paper on the worktop, sprinkle with parmesan cheese.

8. Turn the spinach roulade out onto the cheese and carefully remove the paper from the back.

9. Spread with the cream cheese mixture.

10. Using the paper to help, roll the roulade up from the shortest end.