An important ingredient in spinach roll, spinach is rich in vitamins A and C and minerals such as manganese, iron, and potassium.
A spinach roscón is a dish that uses spinach and is rolled up. Classically, this dish consists of an egg sponge cake wrapped in a stuffing of boiled spinach. This forms a log-shaped Swiss roll, which is sliced before serving. A versatile dish, spinach patty can be made with many different ingredients, and you can use spinach in the filling, the outer layer, or both.
While there are numerous varieties of spinach roll, this dish is based on the principles of French cooking and often uses ingredients typical of France. Roulade is a French word meaning “rolled up” and can refer to any rolled food. There are many traditional French spinach roll recipes, as well as more modern recipes that use non-traditional ingredients. The versatility of this dish allows it to adapt to the most diverse flavors and dietary restrictions.
There are many different recipes that can be used to make the spinach roll filling. Pure spinach can be used, although adding other ingredients such as onions, garlic, butter, or seasonings will add more flavor to the filling. The filling must be cooked before being made into a bun and is usually sauteed until soft. In addition to spinach, various complementary ingredients can be added to spinach rolls for added flavor. Salmon, cream cheese, and vegetables are commonly mixed with the spinach filling or layered on top of the roscón.
Once the stuffing has been assembled and cooked, it should be placed in a rolling substance. An egg sponge is commonly used because the flavor of the egg complements the spinach and can be easily wrapped around the spinach filling. You can also make a spinach roll with a savory cake layer that has enough flexibility not to fall apart when rolled. In some recipes, chopped spinach is added to this layer of the Swiss roll, which can be filled with other ingredients.
After assembling the outside and inside of the roll, it is rolled up. Most recipes call for the bread to be baked again, though often only for a few minutes. After this second cooking, the roscón is cut and served in slices.