Saturday, April 16, 2011

Spinach Roulade

Spinach Roulade
I know, you might be thinking why another food blog? I don't really have an answer other then that I think mine is a little different than others I've seen.  I have read a lot of "foodie" blogs and also blogs about affordable, healthy eating. But not nearly as many that try to do both (though I am sure they are out there) Anyway, on with the recipe! For my first blog post I am writing about Spinach Roulade.  I got the recipe for Spinach Roulade from The Vegetarian Epicure Book Two by Anna Thomas. For those of you familiar with Anna Thomas most of her recipes are not what I would consider quick, they are however delicious.  I made this on a Saturday when I knew I would have plenty of time. I think the whole thing took about two hours, but only about one hour of active time and I was stopping to take pictures periodically. In terms of accomplishing my other goals, I would consider this healthy (lots of whole ingredients and vegetables maybe a little higher in fat) and the ingredients are pretty affordable. The potatoes, garlic, and onions were organic and local from PD Farms and Val's Veggies (all great people).

This is the description from the cookbook: This is like a giant rolled dumpling, with a spinach filling. A potato dough reminiscent of gnocchi is rolled up around the filling, then the whole thing is wrapped n cheesecloth boiled in salted water, and served hot, in spiral patterned slices.

Serves 6

Vegetarian Epicure Page 254


2 lbs. fresh spinach
3 tbs. butter
1 large yellow onion, chopped
1 large garlic clove, minced
1 1/2 tbs white wine vinegar
1/2 tsp salt
1/4 tsp oregano
pinch nutmeg

2 lbs potatoes
2 whole eggs
1 1/2 tsp salt
dash nutmeg
2 - 2 1/2 cups flour

Garnish with melted butter and grated Parmesan cheese.

Translucent Onions
For filling saute onions and garlic until translucent, add spinach and continue sauteing until wilted, add seasonings

Filling (sorry, a little blurry, but I was trying to cook)

Pasta Dough
 For dough cut potatoes into small cubes and boil until tender (about 20 minutes) mash slightly, add other ingredients except flour and mash completely. It should look like mashed potatoes.

Form mushy dough into ball and transfer to a work surface such as a counter and begin working in flour until you have a stiff dough. Roll dough into rectangle approximately 11 x 13 inches. Spread filling over rectangle and carefully begin rolling dough starting on the long edge (like a jelly roll).

Dough with Spinach Filling
Wrap jelly roll in cheese cloth and place in a pot full of salted water and boil for about 50 minutes. Remove from pot (I actually found this to be the hardest part, possibly because my pot wasn't big enough or there wasn't enough water I don't know, if you have any ideas let me know) Let stand for 5 to 10 minutes and then slice. I did not let mine stand. I was really hungry so I sliced it right away which I think contributed to it losing its shape and not forming nice spirals like it was supposed to. When I ate it for lunch the next day it was much easier to cut and you could actually see the spirals. Anna Thomas suggests serving it with melted butter, I just topped it with Parmesan. I think marinara could also be tasty and adds vegetables.  As you can see I served it with a salad.  Even though it doesn't look that pretty it was really tasty.

Note: these are my abridged versions of the directions. The ones found in Vegetarian Epicure are more detailed and include some extra steps, which I skipped.
Final Plate
OK, thanks for reading, let me know what you think! Oh, and because if I say it "out loud" I am more likely to do it, I plan to post once per week.

Bon Appetit! 


  1. Nice post! The Vegetarian Epicure is turn 40, and to celebrate, people are sending me pictures of their personal copies of the book. I would love to use your picture of p. 254, or, if you'd like you can send in a picture of the cover. To learn more you can go to at David's Table.

    Good luck with the blog. It's true there are a lot of food blogs out there, but only one is yours.

  2. Thanks so much for commenting! of course you can use the photo pictured in this post. When do you want pictures by? I happen to own a fairly old copy of VE book one and this could motivate me to make one of the recipes :)