Spinach And Cream Cheese Roulade - cooking recipe

Ingredients

5 tbsp butter
1/3 cup all-purpose flour
1 cup 2% milk
8.75 oz frozen spinach, thawed, excess liquid removed
4 None eggs, separated
2.5 oz Parmesan cheese, finely grated
6 slices bacon
1/2 lb cream cheese, at room temperature
2 oz sun-dried tomatoes, drained, chopped
2 oz chargrilled red pepper, chopped
2 tbsp fresh flat-leaf parsley, finely chopped
None None mixed greens, to serve

Preparation

Preheat oven to 425\u00b0F. Lightly grease and line a 12x10 inch jelly roll pan with parchment paper. Place a tea-towel on a flat surface and line with parchment paper.
Melt butter in a small saucepan over medium heat. Add flour and cook, stirring, for 1 min. Gradually whisk in milk until well combined. Continue stirring until mixture boils and thickens. Let cool slightly then add spinach and egg yolks. Whip egg whites to soft peaks then fold in. Transfer to prepared pan and sprinkle with 1/2 the Parmesan. Bake for 12 mins, or until springy to the touch. Invert cake onto prepared tea-towel. Starting from long edge, roll into a log. Let cool for 5 mins then unroll.
Meanwhile, place bacon on a baking tray and bake for 5 mins, or until crisp. Break into pieces.
Beat cream cheese until smooth. Add tomatoes, red peppers, parsley and remaining Parmesan. Spread cream cheese mixture over roulade, leaving a 3/4 inch border. Roll up (without tea-towel) and sprinkle with bacon. Serve with mixed greens.