Spinach and Potato Roulade

My daughter brought this recipe back from France but, during the journey, managed to forget what little of the French language she had learned. We found it difficult to imagine the instructions given by her hostess that she had written down were the correct ones. For example, the roulade had to be boiled! We attempted this, but it resulted in disintegration. Baking yielded better results. This amount will serve six to eight people as an accompaniment to meat.


  • 1 lb 2 oz (500 g) potatoes
  • 1 lb (450 g) spinach
  • oz (40 g) butter
  • Sea salt and freshly ground black pepper
  • 2 eggs
  • 3 oz (75 g) Parmesan cheese
  • 4 oz (110 g) flour


Wash the spinach and cook in salted water for 3 minutes or until wilted. Refresh in cold water and drain. In a pan melt the butter, add the spinach and cook for 5 minutes. Season. Add 1 egg and the Parmesan and mix together.

Cook the potatoes in salted water, drain and put through a sieve. Mix with the flour and the other egg. Work this into a dough and, on a clean tea towel that has been lightly sprinkled with flour, roll it into a rectangle to a thickness of about 1 cm. Cover with the spinach mixture and roll up as you would for a Swiss roll. Transfer it gently onto a greased baking tray. Pour a little melted butter over the roulade and bake at gas mark 6/400°F/200°C for 20–25 minutes until just browned. Cut in slices to serve.

On 16 August 1845, a Dr Salter wrote in the Gardeners’ Chronicle that a disease was affecting potatoes grown in the south of England. Within weeks of the first recording of its existence, few healthy potatoes could be found on sale at Covent Garden Market.