From the WW community in Original points. Recalculate for your plan.
From the kitchen of TAMSINBH
servings | 4
estimated Points® per serving | 3
350g bag young leaf spinach
4 large eggs, separated
1 x 200g tub Philadelphia extra light
50g (2oz) dry-pack sun-dried tomatoes or Merchant Gourmet mic-cuit tomatoes, chopped
2 spring onions, finely chopped
2 tbsp fresh basil, shredded
salt and pepper, freshly grated nutmeg
Preheat the oven to 190°C, gas mark 5. Cook the spinach according to pack instructions, then allow to cool. Squeeze out the excess moisture with your hands, then finely chop the spinach. Place in a mixing bowl and stir in the egg yolks, grated nutmeg and plenty of seasoning. In a separate bowl, whisk the egg whites until they form peaks. Stir a tablespoon of egg whites into the spinach mixture to loosen it first, then carefully fold in the remainder. Pour the spinach mixture into a swiss roll tin lined with baking parchment and level it off. Bake for 8-10 minutes, or until it feels dry to the touch.
When it is ready, turn it out onto another sheet of baking parchment. Leave the lining paper on, but cover with a clean tea-towel (this keeps the roulade soft), and leave to cool. For the filling, mix together the cream cheese, sun-dried tomatoes, spring onions, basil and seasoning.
Uncover the cooled roulade, peel off the lining paper and spread the filling over, right up to the edges. Place the roulade so a long side is facing you, and roll it up, using the parchment to help you. If you are storing the roulade in the fridge before serving, wrap it up in the parchment to stop it from drying out. Cut into thin slices just before serving, using a serrated knife (wipe the blade on kitchen roll between slices to keep it looking neat).
Notes
I actually usually make this for buffets. It makes 24 slices at 0.5pt each, but is also nice as a vegetarian main course with salad and new potatoes.
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