Today really crazy things are going to happen.

We are going to make souffles.  (Kind of.)

We are not going to be afraid of their super fancy French name.

We are not going to stress eat half the container of ricotta that we are supposed to put in the souffles because that fancy French name is totally getting to us no matter how hard we try to fight it.

We are totally allowed to stress eat some spinach.  (As. If.  We’re not that stressed.)


Here’s the thing.

You know how the scariest part of souffle making is the fear that it’s going to fall before you get it out of your oven and into the line of sight of your guests so that they can go to sleep that night in awe of your rockstar French culinary skillz?

Fear no more! Because for this souffle recipe.  You totally want it to fall.

See?  It’s gonna be okay.

Put down the spinach ricotta.


Okay so I kind of lied to you.  We’re not really making a souffle.

We’re making a roulade! Which is a huge rectangle of fallen souffle that has been filled with cheese and veggies (all that is good in this world) and then rolled up into a hefty spiral of deliciousness.

Way more impressive than souffle, if you ask me.

I’m not biased at all.  I swear.


Plus are you noticing the festiveness of that color combination?  Christmas.on.a.plate.

Vegetarian entree that shockingly resembles lasagna but without all of the carbs and calories because, even if our mother thinks otherwise, when you simmer tomato sauce with a huge hunk of meat in it and then pour it over the lasagna it is not vegetarian?  (Seriously.  We had that conversation last night.)

Right here.  I got your back.


Still have doubts?  (Do I have to take that ricotta away from you?)

I’m going to make your life easier.  The way that OXO did for me.

They sent me one of their Good Grips Egg Beaters.  Which I proceeded to use to whip those eggs into shape.  It was basically the least painful egg beating I’ve ever done in my life.  And then the least arduous clean up ever, since the two beaters can be removed individually for cleaning (and can be dishwashed if you are so lucky to have a dishwasher.  Jealous.).  And resulted in one of the most delicious egg confections I’ve ever made.

OXO was nice enough to throw in an extra egg beater for one of you guys! So that you can whip up an egg dish, whipped cream, or a light batter yourself (yes, these beaters can take on all of that.  The sky is the limit.)

For a chance to win, all you have to do is leave a comment on this post (if you’re not a blogger, then make sure to leave your email address!) telling me what you would make with these beaters.  Giveaway will end next Monday.

DISCLOSURE: I received this product for free as part of the OXO Blogger Outreach Program.  However, my thoughts and opinions on it are my own and I received no monetary compensation for this post.


Souffle Base for Roulades
Makes one 10×15-inch souffle base, adapted from The Greens Cookbook


  • 5 eggs
  • 1 1/2 cups almond milk (or regular milk)
  • 4 tbsp butter
  • 5 tbsp flour
  • salt
  • pinch cayenne pepper
  • 1/2 cup parmesan cheese, freshly grated


  1. Preheat the oven to 400.  Line a 10×15-inch baking sheet with parchment paper.  Spray the pan with cooking spray (I used PAM for baking).
  2. Separate the yolks and the whites of the eggs.  Lightly beat the yolks and set them aside.  Heat the milk to make the roux.  In a small skillet, melt the butter.  Add the flour and, stirring constantly, cook for 1 to 2 minutes over medium heat until the roux is lightly colored.  Whisk in the heated milk and cook for another 3 minutes, stirring constantly, then remove from the heat and season with 1/2 tsp salt and the cayenne.  Gradually whisk some of the hot mixture into the yolks to warm them.  Return to the pan and add the rest of the yolks in.
  3. In a large bowl, whisk or beat the egg whites with a pinch of salt until they form smooth, firm peaks.  Stir about a quarter of the whites and half the grated cheese into the milk-egg yolk mixture.  Gently fold in the rest of the whites.  Pour the souffle mixture onto the baking sheet, spread it to fill all the corners, and sprinkle the rest of the cheese over the surface.  Bake until the top is icely browned and puffed, about 15 minutes.
  4. Remove the souffle from the oven and let it cool.  Carefully turn it out onto a counter by turning over the pan, and remove the paper. I did this by putting another sheet of parchment on top of it and then flipping it onto my kitchen table.  It is now ready to be filled and rolled.

Spinach and Ricotta Roulade
Serves 6, adapted from The Greens Cookbook


  • 1 recipe souffle base (above)
  • tomato sauce
  • 2 lb spinach
  • 1/2 small yellow onion, finely diced
  • 8 oz ricotta
  • 1/4 cup almond milk or regular milk
  • nutmeg
  • black pepper
  • half and half, for baking


  1. Prepare the souffle base and set it aside.
  2. Cut the stems off the spinach and wash the leaves in a large bowl of water, using two changes of water if necessary to remove all the sand and dirt.  Cook the spinach in a large pan with the water that clings to the leaves, and season with a little salt.  When it is wilted, after a few minutes, remove it to a colander to drain.  Spray the same skillet with cooking spray.  Slowly cook the onion until it is soft, about 6 to 8 minutes.  While it is cooking, squeeze the water out of the spinach, and chop it fairly fine.  Add it to the cooking onion and cook another few minutes, until warmed through.
  3. Thin the ricotta with enough milk to make it soft and pliable, then season to taste with nutmeg, salt and freshly ground black pepper.
  4. Preheat the oven to 400.  Spread the ricotta over the souffle, then cover it with the spinach.  Roll the souffle tightly, starting with a short end.  Then transfer it carefully to a parchment paper lined baking sheet.  Just before baking, brush the surface of the roulade with half and half, then bake, lightly covered, until it is heated through, about 25 minutes.
  5. To serve, ladle sauce onto each plate.  Slice the roulade into 1/2-or-1-inch pieces and carefully set them on the sauce.


You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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108 Responses to Spinach and Ricotta Roulade…and a GIVEAWAY

  1. Amy says:

    Mmmmm… this looks so gooey and delicious and comforting!

  2. First of all, this roulade looks mouth-watering delicious! Wow. And secondly, I’d use the beaters to make whipped cream to go on a tasty dessert!

  3. Beth says:

    This roulade looks delicious and Christmas-appropriate!

    And if I were lucky enough to win those egg beaters, I’d use them to make meringues. I’d use ANY excuse to make more meringues.

  4. sofia says:

    wow. impressive stuff! i will certainly not be making a souffle with this egg beater because i think it’s outta my league. but i will be beating those eggs to make the fluffiest pancakes EVER. like, ever ever. watch out.

  5. That’s really awesome! I don’t think I’ve ever seen a souffle roulade…and I think it’s pretty genius. It definitely looks like Christmas on a plate…a perfect brunch item!

    I would make….some floating islands!

  6. Cindy B. says:

    I would make my favorite breakfast Strawberry-Stuffed French Toast!
    [email protected]

  7. GF Gidget says:

    That is sooooo pretty!!!!

  8. Hannah says:

    You know the first thing I thought when I saw those photos? Savory yule log! Oh man, do I ever want to make something like this now… I was lamenting the fact that I won’t have time for a yule log this year, but maybe I can still whip something up after all. How inspiring!

  9. I am in love and I am coming over for dinner the next time you make this! Don’t think I could ever stress eat spinach unless it was in this form.

  10. SnoWhite says:

    This looks fantastic, Joanne!

  11. This looks amazing! What a lot of work you put into this dish. I also love the photos!

  12. SallyBR says:

    Spectacular dish! The use of almond milk got me… what a nice twist!

    I am not sure I could do the roulade without scaring the dogs into hiding with all my screaming, but… wow, what an impressive concoction, I am tempted to give it a try

    great photos too!

  13. I’m not a ginormous fan of spinach but you make it look SOOOOOO good!

  14. I love everything in there, I really need to get over my dough making issues and just make this!

    I’d use egg beater to make chocolate pudding like my mom used to make and I would get to lick the beaters!

  15. Dawn says:

    Ok so I do miss ricotta. And then adding spinach, tomato sauce and onion? Just fabulous.

  16. Jenny A. says:

    That Roulade looks amazing!

  17. lol don’t be taking away my ricotta. hello.
    what is your weekly grocery bill like? i mean for real

  18. Amy says:

    That looks so good. WANT! I have OXO’s egg beater, so I don’t need that. But I need this Roulade. Like you wouldn’t believe. Kids are off school for two weeks, though, which leaves me less time for time consuming food. ARGH!!! Now I’m depressed.

  19. Danielle says:

    This looks great – I love spinach and ricotta together

  20. Mary says:

    This looks so great, girl! I love the flavors here. A spinach lasagna always appeals to me.

  21. Kari says:

    This looks so great! I’m such a spinach fan. I’m adding this to my to-make list right now!

  22. I had never even heard of roulade! I’m going to try this really soon, it looks awesome.

    Also, I would use the egg beater for chocolate souffle. Every. damn. day.

  23. Cara says:

    I’ve been meaning to make another roulade just like I did for my Eggland’s Best party! This tool sounds like it would be a big help 🙂

  24. Faith says:

    This is gorgeous…definitely Christmas on a plate with those pretty colors. 😉 Love everything about this recipe!

  25. Dining Alone says:

    I love all of my oxo products!

  26. That looks so delicious and I love the souffle base! What a delightful way to eat your spinach.

  27. Meat eaters eat your heart out. Man this looks good and you’re right. Quite festive as well and worthy of entertaining!

  28. Katie says:

    I’d make real whipped cream. Just ’cause I could!

  29. Wow, that looks realllllly good. Great job!

  30. A roulade looks more complex than a souffle. Its like comparing a cupcake with a Swiss roll, sort of, except looks are deceiving

  31. Karen says:

    That’s beautiful and I haven’t eaten spinach in way too long! I love OXO gadgets. I find myself lugging my KA out to whip the simplest things.

  32. that looks irresistible,love the combo of spinach & ricotta…

  33. can i hire you to cook me things + be awesome and stuff? because that would be amazing 🙂

    xo Alison

  34. sally says:

    Wow! I’m impressed! This is a beautiful roulade. The colors are just right for Christmas.

  35. This is a wonderful dish and so pretty too!

  36. This looks like the perfect thing to have at a party! Its a rockstar appetizer or meal all in one

  37. Julie says:

    Ham and cheese omelet I would make with egg beaters…I gained 5 lbs just looking at your delicious photos 🙂 thanks and Happy Holidays
    [email protected]

  38. Christine says:

    This looks ultra-delicious! I was just re-thinking the holidays and simplifying my craziness across the whole week, making a special treat here and there rather than all in one day and this is perfect! The fact it’s lo-cal is even better. Yum! The holidays on a plate!

  39. Unknown says:

    This roulade looks great! AI think my kids would love it, which isn’t always true with “healthy” food.
    [email protected]

  40. OohLookBel says:

    That roulade looks very puffy and light. So impressive that I’m tempted to give it a go myself though it would never measure up against your stellar effort!

  41. daphne says:

    You make vegetarian very glamourous Joanne! Look at this roulade- My kind of meal.

  42. Cheryl R says:

    I’d make cinnamon whipped cream.

  43. Elizabeth says:

    That souffle crust looks awesome!

  44. Nicole says:

    This looks amazing! That first photo made me weak at the knees! Cheese, spinach and marinara make the perfect combination.

  45. Christina says:

    I’m digging through my fridge with major cravings for ricotta due to stress after this post! I made something similar recently and let’s just say I shredded the recipe. I’m game for trying yours though….it has to be yummy after looking at those pictures!

  46. Candace says:

    Now, that’s a souffle that I might could tackle! That looks fantastic, Joanne. Spinach, ricotta…how could you go wrong?!

  47. Megan says:

    This would be so perfect for Christmas breakfast (well, for the half of my family that will eat spinach anyway)!

  48. I LOVE this, Joanne, and your pictures are stunning. 🙂 I’m adding one of them to my Pinterest board RIGHT NOW! 🙂 I’m so happy to be back reading your blog again. I’ve missed your posts so much. 🙂

  49. Emily says:

    Lovely! I’ve never thought about making a roulade with a souffle base. How creative! I also like that you used almond milk. Love almond milk!

  50. Reeni says:

    That looks absolutely delicious! I could eat that for breakfast, lunch, dinner and inbetween.

  51. This looks absolutely amazing. I can’t wait to give it a try!

  52. Kat says:

    Looks so awesome and definitely want to make it! Also, I recently bought Alice Water’s cookbook “The Art of Simple Food” and I want to make the Goat Cheese Souffle in there with that OXO beater. Mmmm

  53. Johanna GGG says:

    looks scrumptious and festive but you forgot to mention the roulade fear – that it will crack as you roll it – that was my experience on that only one I have ever tried -I think I read that cooling it wrapped up like a roulade might help

  54. Aren’t rolled things so pretty? Whether they are sweet or savory. The egg beaters would be a great way to prep the base for a sabayon!

  55. gaga says:

    It’s so pretty! I’m sure if I tried something like that, it’d be a mangled mess. I’m really impressed!

  56. Are you serious?! This looks INCREDIBLE!! Joanne you never seize to amaze me 🙂

  57. Christy says:

    Wow, these look pretty amazing!!:) It looks Christmassy with the colors, and I am sure it’s gonna be a hit at your parties or even simple dinners at home!:D

  58. ljyoung85 says:

    My husband has been asking for quiche so I’d make some with the new egg beater!
    [email protected]

  59. That Girl says:

    I’ve never heard of a roulade described that way!

  60. Allison says:

    This looks not only impressive but delicious.

  61. jhl says:

    ooh, lovely! At first glance I thought it was bread, but a souffle! Even better! 🙂

  62. What a great idea! I was looking for a great snack to make for our late night gift opening festivities this year and this could be a huge hit!
    I’d love to win the egg beaters, also!
    [email protected]

  63. Deborah says:

    I love this!! My mom and I were just talking about those egg beaters last night. She still has one from probably the 70s that she uses often. I told her that they are coming back, and she was so excited!

  64. that roulade looks amazing!!
    Hmm, I think if I won the egg beaters it would push me to actually cook more egg in my diet 😛

  65. Cat says:

    I’d make a tasty frittata … speaking of tasty I really want to try making that roulade…

    sweepinpianista at gmail dot com

  66. My Oh MY. Who needs pounded chicken breasts, when you can make this beautiful veggie roll of deliciousness???

    Cheers! Donna

  67. Beautiful!!!
    I think this will help my kids eat spinach…..
    Yes we all know how hard it is to convince them to eat veggies.

  68. oh my god.

    i’m not going to think about anything else all day.

  69. Holy stinkin’ cow, this looks amazingly good.

  70. Samantha says:

    This looks FUN! I needed a way to use up my leftover ricotta… and this just might be it!

  71. Kelly says:

    Wow, this looks beautiful!

  72. Monet says:

    Oh delicious, my dear! I’m always needing beaters to whip up a meringue for my desserts. Thank you for sharing another great recipe. I hope you are having a great week…enjoying the season and friends and family. Much love from Austin!

  73. Carolyn Jung says:

    It’s like a savory buche de noel. And yes, so much easier than a regular souffle that just makes one so anxious and stressed. 😉

  74. How did you get every one of these photos to look so beautiful? Kudos.

  75. Kerstin says:

    Very fancy, I’m impressed! Takes eggs to a whole new level 🙂

  76. Meghan says:

    I’d make quiche because I always mean to and then don’t. It sounds amazing right now

    immortalb4 at gmail dot com

  77. Awesome – I love this dish. Definitely much less scary than souffle, but actually looks more impressive in my opinion. I make a kind of sweet version of this – like a pavlova roulade – but haven’t ever thought of doing a savour dish like this. Love it. Also looks like a nice healthy light option for Christmas. Will definitely be giving this a try.

  78. Ooo what an excellent vegetarian entree! I’ve never seen anything like this before.

  79. Profanities definitely just came out of my mouth as I saw these photos. Absolutely incredible! Can I please have this for lunch?!

  80. Claudia says:

    I like the garbanzo beans – I am bookmarking you like crazy – but this – is inspired. This is coming to dinner.

  81. Claudie says:

    I can’t tell you how much I want a bite of that!! It looks way too good for something that seems so easy to make!

  82. Shannon says:

    Yessss, fabulous. i tried cara’s and loved it. perhaps mushrooms and spinach is where the filling’s at 🙂

  83. grace says:

    i love roulades–they’re so aesthetically pleasing, and generally very tasty too. nice one, joanne!

  84. Chris says:


    I already have one of those OXO egg beaters, they work great and are TOTALLY easy to clean, you are right.

    The roulade looks to die for, great recipe Joanne. Light, fluffy and so fulfilling.

  85. Making this tomorrow! This is soooo good!

  86. Jeanne says:

    I just ate dinner and now I’m hungry again! This looks like a perfect vegetarian Christmas dinner. I’m always looking for another recipe that uses the chard in my garden!

  87. romanholiday says:

    In all honesty, I’d use the OXO egg beaters to make this dish! I’m always trying to shovel, er I mean INCORPORATE, more greens into my boyfriend’s diet, and this roulade looks as though it would satisfy someone who insists he is an obligate carnivore. 🙂 thank you for this giveaway!

  88. Dana says:

    I feel like you are my cooking buddy. I’ve totally made this roll – I made it for a super special dinner for my brother several years ago. Mine did not look quite so lovely however. Nice job and thanks for reminding me about an incredibly special veg main course.

  89. Anonymous says:

    kind of surprised i’m saying this as it is not something i would typically make but ….
    i think i would give this recipe a try as it sounds healthy and tasty.

    jacquieastemborski AT comcast DOT neg

  90. I love how light and delicious this looks–perfect for getting in those greens. Some of my favorite cooking tools are OXOs–they have such great products. I need to try the egg beater 😉

  91. I want to use this to make a very fluffy omelete–I read a recipe that says they are lighter if you beat the egg whites and fold the yolks in!

    klconn7 (at) yahoo (dot) com

  92. I would use the beater to I would make a Denver Omelet

    cbstrat (at) gmail (dot) com

  93. Lexi says:

    I really want to try your recipe. Thank you!

  94. SweetBea says:

    You have introduced me to greatness! I had no idea about this recipe and I love it! Making it with some truffles I got for Christmas 🙂

  95. Aggie says:

    It looks great! I must to try this recipe!

  96. BecHeflin says:

    This looks absolutely AMAZING! I would use that wonderful Oxo egg beater to make myself a wonderful quiche… or 10.

  97. I don’t think I’ll ever bore of new ways to eat spinach and ricotta together!

  98. jannejanne says:

    I would make meringues, macarons, waffles, and definitely this recipe! Actually, I think I’m going to make this even if I don’t receive the OXO beaters, I LOVE spinach and ricotta together!

  99. Anonymous says:

    Yum, Joanne! I made this last night to much delight from my family. I had a savoury roulade once and I have found it hard to find a recipe for it. I am an avid fan of your blog and have been wanting to make this for ages. Always love nutmeg + ricotta + spinach.

  100. nene says:

    This comment has been removed by the author.

  101. Corinna says:

    I made this last night and it was wonderful. The roulade looked great and everything was fool proof. Thanks for the recipe.

  102. Pamela S says:

    Hi, i would use the egg beaters to whip up a broccoli fritatta. Eggs, broccoli, cream cheese, and water chestnuts. Serve on toasted English muffins and home-grown tomato slices (in season) and topped with Hollandaise sauce. Thank you for the giveaway offer!

  103. Vickie says:

    Wow..I love spinach and ricotta combined on spinach, lasagne and first thing I will make is your recipe..
    It looks delicious..thanks for it.
    I have just OXO products recently and love them..kind of like pampered chef but better.
    floridagld (at) yahoo (dot) com

  104. Justin says:

    between my wife, toddler and I, eggs are probably whipped up at least 4 days a week sothe egg beaters would be super dandy. Plus we usually make breakfast for dinner about once every two weeks because, breakfast.

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