Spinach and Potato Roulade

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

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.