Skip to main content
Skip to store items
Skip to main navigation

Italian Spinach and Potato Roulade

Prep time
1 1⁄2 hours
Special Diets

Adapted from The Vegetarian Epicure, Book 2 by Anna Thomas


This is like a giant rolled dumpling, with a spinach filling. A potato dough reminiscent of gnocchi is rolled around the filling, then the whole thing is wrapped in cheesecloth, boiled in salted water, and served hot, in spiral-patterned slices.


2 lbfresh spinach
2⁄3 cbutter
1 large onion (chopped)
1 clvgarlic (minced)
1 1⁄2 Twhite wine vinegar
2 tsalt
1⁄4 toregano (crushed)
1⁄8 tnutmeg
2 lbpotatoes
2 eggs
1 egg yolk
1 cflour
3⁄4 cfresh-grated parmesan cheese


Filling: Wash spinach and cook it, covered, in the water that clings to the leaves, until it is completely silted. Squeeze to remove excess moisture and finely chop. Melt 3 T. butter in skillet and cook onions and garlic until golden. Stir in spinach, vinegar, ½ tsp. salt, 1/4 tsp oregano, and 1 pinch nutmeg. Cook, stirring frequently, until the mixture is thick but still moist- about 3 minutes. Adjust seasoning to taste. Dough: Boil potatoes until tender, peel, and press though coarse sieve into large bowl. Beat egg yolk with 2 whole eggs and stir into the potatoes with 1 1/2 tsp salt and 1/8 tsp. nutmeg. Stir in about 2 c. flour and begin working the dough with hands until smooth. Work dough until still enough to be formed into a ball. Roll dough into a flat rectangle and place onto cookie sheet lined with tin foil. Spread the filling across the surface of the dough. Starting on the longer end, roll the dough into a tight roll (like a jelly roll). Wrap in cheesecloth and boil in salt water for 20-30 minutes. Garnish with butter and parmesan cheese and enjoy!