Italian Spinach and Potato Roulade

Serving size:


    • 2 lb
    • fresh spinach
    • 2⁄3 c
    • butter
    • 1
    • large onion (chopped)
    • 1 clv
    • garlic (minced)
    • 1 1⁄2 T
    • white wine vinegar
    • 2 t
    • salt
    • 1⁄4 t
    • oregano (crushed)
    • 1⁄8 t
    • nutmeg
    • 2 lb
    • potatoes
    • 2
    • eggs
    • 1
    • egg yolk
    • 1 c
    • flour
    • 3⁄4 c
    • fresh-grated parmesan cheese
1 hour, 30 minutes
Ready in
1 hour, 30 minutes


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.

Adapted from The Vegetarian Epicure, Book 2 by Anna Thomas


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!


Special Diets: