If you want to serve a five star dish, this is it. This dish is rich and healthy. Adaptable to so many food lifestyles, this dish can be filled with so many things and if dairy is not your thing, coconut milk works too. This is also a great brunch recipe. It is actually a spinach soufflé baked in a jelly roll pan. While it isn't hard to make, it looks nd tastes so delicious. It is worthy of any special meal! You will be proud to serve.
| Prep Time | 1 hour |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 3 pounds fresh baby spinach (or 4 packages of frozen UGH!)
- 6 tbsp cold grass fed unsalted butter melted (you could use coconut oil)
- kosher sea salt and freshly ground black pepper
- 2 to 3 dashes nutmeg I used whole grated
- 4 pastured eggs room temp and separated
- 1/4 cup fine dry bread crumbs I used gluten free
- 2 tbsp parmesan grated
- 2/3 cup minced shallot
- 4 tbsp grass fed butter
- 3 tbsp flour I used Lupin Flour...(You can purchase on Amazon)
- 1/3 cup fry white wine
- dash of your favorite hot sauce or 2 or 3
- 1 tbsp fresh tarragon chopped I used chives
- 1 1/2 cups heavy cream I used raw, but you could use coconut milk
- 1/2 cup fresh parlsy chopped
- 2 cups cooked tiny shrimp
Ingredients
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Instructions
- Place fresh spinach in a pot with 4 tablespoons of water, cover and allow natural juices to come out. Start turning and adding until all spinach is well wilted. Remove from the pan and strain well to remove juices. Chop well and place in a large bowl. ( Or thaw frozen spinach in a pan over low heat and drain really well as frozen spinach is super wet)
- Add the melted butter, 1 1/2 tsp salt, 1/2 tsp fresh ground pepper and nutmeg. Stir in the egg yolks one at a time.
- In the bowl of electric mixer, beat egg whites until stiff peaks form. And then fold them gently into the spinach mixture..
- Butter and 11 x 14 Jelly roll pan. (I used an 10 x 15 as that is what I had) then cover with parchment and butter the parchment as well. Sprinkle with the bread crumbs. (NOTE* This is a great trick for all pies. to prevent crusts getting soggy in a fruit pie, simply dust the crust this way).
- Spread the spinach mix in the pan and sprinkle with parmesan.
- Bake at 350 degrees for 15 to 18 minutes
- In the meantime lightly sauté shallots in the 4 tbsp. butter until translucent. Add flour and cook for a minute or so. Add wine and season with 1/2 tsp salt and 1/2 tsp pepper. Add the hot sauce and the tarragon.`
- Slowly stir in the cream until nicely thickened. Taste for seasonings and add parsley and shrimp and heat thru.
- Remove the spinach roll from the oven and invert on a piece of parchment. Peel off the bottom parchment.
- Spread with about 2/3 of the shrimp mixture.
- Carefully roll up by lifting the narrow edge of the parchment and then roll onto a serving plate. Spoon the remaining shrimp mixture over it and serve.
Recipe Notes
I served this dish with beautiful herbed sautéed shallots and mushrooms.
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