Spinach wraps are a French-inspired dish that can be made with various ingredients. The filling is typically cooked spinach mixed with other ingredients like onions, garlic, and salmon. An egg sponge or quiche layer is used to wrap the filling before cooking and slicing.
A spinach wrap is a dish that uses spinach and is rolled up. Classically, this dish consists of an egg sponge that is wrapped around a cooked spinach filling. This forms a roulade that has the shape of a log, which is cut into slices before serving. A versatile dish, spinach wraps can be made with many different ingredients and can use spinach in the filling, the outer layer, or both.
Although there are countless varieties of spinach rolls, this dish is based on the principles of French cuisine and often uses ingredients typical of France. Roulade is a French word meaning “rolled up” and can refer to any food item that is rolled up. There are many traditional French recipes for spinach rolls as well as more modern recipes that use non-traditional ingredients. The versatility of this dish allows it to be adapted to many different tastes and dietary restrictions.
There are many different recipes that can be used to make the filling for spinach rolls. Plain spinach can be used, although adding other ingredients such as onions, garlic, butter or seasonings will give the filling more flavor. The filling must be cooked before it is made into a roll and is typically sauteed until soft. In addition to spinach, a number of complimentary ingredients can be added to spinach roulade to give it more flavor. Salmon, cream cheese and greens are commonly mixed with the spinach filling or layered in the roulade.
Once the filling has been assembled and cooked, it needs to be layered on a substance that can be rolled. An egg sponge is commonly used because the flavor of the egg complements the spinach and can be easily rolled around the spinach filling. It’s also possible to make a spinach wrap using a quiche layer that has enough pliability to not crumble when rolled. In some recipes, chopped spinach is added to this layer of wraps which can then be filled with other ingredients.
After the outside and inside of the roulade have been assembled, it is rolled up. Most recipes call for the roll to be cooked again, though often for only a few minutes. After this second cooking, the roulade is cut and served in slices.
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