Hoffman Media


Herbed Spinach and Squash Roulade

Herbed Spinach and Squash Roulade

1/4 cup melted butter, divided
2 small yellow squash, sliced 1/8 inch thick diagonally
2 small zucchini squash, sliced 1/8 inch thick diagonally
2 (9-ounce) packages fresh spinach
3 large eggs, separated
1 1/4 teaspoons salt, divided
5/8 teaspoon ground black pepper, divided
1/4 teaspoon ground nutmeg
1 (8-ounce) package cream cheese, softened
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley
1 tablespoon fresh lemon zest
2 teaspoons fresh lemon juice

• Preheat oven to 400°.
• Line a 14-x-10-inch jelly-roll pan with parchment paper. Brush parchment paper with 2 tablespoons melted butter. Set aside.
• Line a wire rack with parchment paper. Set aside.
• Line a rimmed baking sheet with parchment paper.
• Place squash slices on prepared baking sheet. Brush with remaining 2 tablespoons melted butter.
• Bake for 20 minutes. Let cool completely on baking sheet.
• Using paper towels, blot excess moisture from squashes. Set aside.
• Fill a large pot two-thirds full with water, and bring water to a boil. Add spinach. When water returns to a boil, remove spinach, and plunge into a bowl of ice water to stop the cooking process. Using your hands, squeeze spinach dry.
• In the work bowl of a food processor or in the container of a blender, combine spinach, egg yolks, 1 teaspoon salt,
1/2 teaspoon pepper, and nutmeg. Pulse until ingredients are a smooth puree. Transfer puree to a large bowl. Set aside.
• In a mixing bowl, beat egg whites at high speed with an electric mixer until soft peaks form. Add egg whites to spinach puree, folding gently until evenly combined. Transfer mixture to prepared jelly-roll pan, spreading evenly.
• Bake until set, 7 to 8 minutes.
• Invert spinach onto prepared rack. Let cool completely.
• In a medium bowl, combine cream cheese, dill, chives, parsley, lemon zest, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper, stirring until ingredients are incorporated. Set aside.
• Peel parchment from spinach. Cut spinach in half crosswise, and place each half on a piece of plastic wrap.
• Divide cream cheese mixture between spinach halves, and spread to within 1/2 inch of edges. Cover cream cheese layer with squash slices. Roll up each roulade half from a long edge. Wrap in plastic wrap, twisting ends to secure.
• Refrigerate roulades for 1 hour.
• Using a serrated knife, trim ends of roulades. Slice each roulade into 1-inch pieces. Serve cold or at room temperature.

Note: Roulades can be made a day in advance, wrapped tightly, and refrigerated. Slice up to an hour before serving.

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