Spinach Roulade

Photo: flickr user norwichnuts

Ingredients

6 ounces chopped spinach

cup butter

salt and pepper

3 tablespoons shredded Cheddar cheese

4 eggs -- separated

8 ounces cream cheese -- softened

6 green onions -- chopped

6 ounces peeled shrimp -- cooked and chopped

Preparation

Preheat oven to 375i. Wilt the spinach in butter for 3 minutes. Remove from heat. Add the seasoning, Cheddar cheese, and egg yolks; mix. Whisk the egg whites stiff, then fold them into the mixture. Pour the mixture into a parchment-lined jellyroll pan and bake for 10 minutes until set.

Turn the roulade out of the pan and onto a serving plate. Gently remove parchment. In a large bowl, blend the remaining ingredients; spread evenly over the roulade. Roll up like a jellyroll and serve immediately.

NOTES: Roulades are like savory jellyrolls; souffle batter is spread in a shallow pan and baked. It's then spread with a filling, rolled, and sliced. This version, good hot or cold, makes a pretty and tasty first course or brunch dish.