Cheese & Spinach Roulade

Okay, kids. This is easily one of the easiest and cheesiest recipes in my repertoire – aside from the Easy Cheesy Lentil Lasagne, which takes top spot for obvious reasons – and is in fact just a tweak on an existing recipe, which was already pretty good to begin with (Crustless Cheese & Spinach Flan). This was just a way to add more cheese and also make it look a bit fancy.

I succeeded.


Hot damn – just look at that cheesy goodness. And it’s not even particularly bad for you! In relative terms, anyway. I might be a wizard.

So let’s plunge ourselves merrily into a a land of moreish delights, filled with decent iron levels, squidginess, and more cheese than you can shake a stick at.

Cheese & Spinach Roulade (Vegetarian, Gluten-free)

Serves 4-6
Preparation time: 10 minutes
Cooking time: 25 minutes


Standard roasting tin/high-lipped baking tray (32x22cm-ish); greaseproof paper; medium mixing bowl; fine-mesh sieve; cheese grater; small bowl; knife and cutting board.


  • 500g fat-free cottage cheese
  • 300g spinach
  • 2 eggs
  • 40g low-fat mature cheddar
  • 150g low-fat cream cheese
  • 1/2 lemon, juiced
  • Handful fresh dill
  • Salt & pepper


  1. Turn the oven to 200°C and line your baking tray with greaseproof paper, making sure it goes up the sides – this will make it easy to lift out your roulade base when it’s done. If you’ve bought ready-washed spinach, just pierce the bag and microwave it on high for 2-3 minutes. Otherwise, give it a wash and place it in a bowl covered with clingfilm (poking a hole in the top to let some of the steam escape) before doing the same. Once the spinach is nicely wilted, pop it in your sieve and press all over with the back of a spoon for a minute or so, squeezing out as much water as possible. Give the spinach a rough chop (either on a board or in your sieve, if it’s a sturdy metal one).
  2. To make the roulade base, add the cottage cheese, spinach and eggs to your mixing bowl and combine. Add a little salt & a generous amount of black pepper, mix again, then pour into your lined baking tray, levelling out the top. Grate the cheddar and sprinkle over the top of the mixture, then pop into the oven for 20-25 minutes. It should be golden brown on top when it’s ready, and will be reasonably firm when cooked through.
  3. While it’s cooking, finely chop the dill and mix with the cream cheese, lemon juice, and a pinch of salt & pepper. This is your roulade filling.
  4. Once the base of your roulade is cooked, take it out of the oven and get ready to do a bit of kitchen ninja work. Get another sheet of greaseproof paper – at least the length and width of your tin – and lay it on top of the tin. Place a large chopping board on top of this and, with oven-gloved hands, clamp the chopping board to the tin and flip out the roulade. Lift off the tin and set aside. Spread the cream cheese mixture onto the spinach layer (this will get melty and messy but it’s all good, guys), then start to roll. Using the paper underneath, start to roll it up like a Swiss roll (the word ‘roll’ is starting to lose all meaning) until it looks a bit like the above picture. Voila! Your roulade is ready to eat.

Serve with new potatoes and green beans if eating it hot, or leave it to cool and enjoy cold with PRETTY MUCH ANYTHING. Perfect picnic food.



WW Flex™ points

21sp for the whole roulade (4 servings = 6sp; 5/6 servings = 4sp)

(Points worked out using the app – please run it through again if you make any changes!)

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