Welcome back to Meat Free Monday on Thinly Spread, too long absent and sorely missed. If you are new here I am a veggie wife to a veggie man and mum to four vegetarian children. I decided to run this meat free slot after requests from followers here and on Twitter and as a showcase for some of my veggie and vegan recipes. It seemed to make sense to run it on a Monday as part of the Meatless Monday campaign!

This makes an impressive centrepiece at a spring feast but is actually simple enough to put together for an everyday Sunday lunch and it makes fantastic picnic and buffet food. I made ten of them for a friend’s Christening, when I had time to cater for large events, and it was the most popular dish on the buffet table! I also make a wicked version with sun-dried tomato in place of the spinach and can offer a variety of fillings which will, no doubt, end up on here very soon!

Ingredients (serves 4 as a main course, 6 as a starter)

450g frozen chopped spinach

4 eggs, separated

½ tsp freshly grated nutmeg

freshly ground black pepper

a pinch of salt

200g curd cheese

25g pine nuts

25g sunflower seeds

1tsp Dijon mustard

1tbsp soy sauce

30g fresh vegetarian parmesan, grated


  • Preheat the oven to 200°C, grease and line a 35cm x 25cm swiss roll tin with baking parchment
  • Defrost the spinach according to packet instructions. Drain and squeeze as much water out as you can through the sieve with the back of a wooden spoon
  • Mix the egg yolks, nutmeg, black pepper and salt into the spinach in a large bowl
  • Whisk the egg whites until stiff and fold into the spinach mixture with a large metal spoon
  • Spread the mixture into your tin and bake for 15 – 20 minutes until firm.  Allow to cool.
  • Meanwhile pour a little oil into a small pan and toast the pine nuts and sunflower seeds lightly until golden brown, pour in the soy sauce and sizzle it off, cool slightly
  • Mix the curd cheese and mustard together, add the nuts and seeds and a grind of black pepper
  • Turn the roulade out onto a fresh piece of baking paper, spread the filling evenly over the surface leaving a gap of about 3cms  all around the edge so your filling doesn’t ooze out
  • Sprinkle with the grated parmesan
  • Roll the roulade up using the baking paper to help you

This can also be served hot if you miss out the cooling it down bit and fill it straight away. It is delicious served with buttery new potatoes a crisp fresh salad and freshly made tomato sauce or as part of a buffet feast. Bonus Boy loves it…it’s posh omelette!

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