Spinach Roll

Spinach Roll

Profile picture for user Renata Macena
Renata Macena

This gluten and milk free spinach roll will surprise you!


For the dough:
1 maço spinach
1 tbsp olive oil
1 chopped onion
1/2 cup Mix B - Bread-Mix
1 1/2 cup rice milk
4 eggs
to taste salt
to taste nutmeg
to taste black pepper
For the filling:
2 tbsp olive oil
1 chopped onion
1 jar heart of palm
1 tomato (cut into slices)
1 small carrots
2 tbsp water
to taste parsley, chopped
1/2 tbsp Mix B - Bread-Mix
to taste salt
to taste black pepper
1 package tofu


The dough of the roll:

  • Cook the spinach leaves in a steam cooker until wilted. Drain, let cool and mince.
  • Dissolve the flour in the milk and set aside.
  • In a beater, beat the egg whites until stiff and put aside.
  • Heat the oil in a deep pan, add the chopped onion and simmer.
  • Let the onion wilt, but be careful not to burn it.
  • Add the minced and drained spinach, and the milk previously set aside, a little at a time.
  • Stir constantly until a thick and smooth cream has formed.
  • Add the nutmeg.
  • Remove from the fire and add the egg yolks, one at a time, stirring constantly.
  • Finally, add the mounted egg whites and mix gently.
  • Season with salt and black pepper to taste.
  • Put the spinach dough in a rectangular tin (25cm x 30cm), greased and lined with wax paper.
  • Bake in a pre-heated oven at 180°C for 10 to 20 minutes.
  • Remove from the oven and take out of the tin still hot on a slightly damp cloth.


  • Mix the water into the Mix Pan. Heat the oil and simmer the onion until slightly soft.
  • Add the chopped palm hearts, chopped peeled and seeded tomato, and the carrot, water, flour, salt and black pepper.
  • Cook for some minutes. Add the parsley and mix. Set aside.


  • Over the dough, spread the soft tofu and then the palm hearts, tomato and carrot filling.
  • With the help of the cloth start rolling the dough giving it the shape of a roll.
  • Put in the refrigerator for at least an hour.
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