Chicken-Spinach Roll Ups
Cheesy Chicken Spinach Roll Ups are a soft and creamy snack or side dish you’ll absolutely love! The idea for the recipe come up at the moment I wanted to eat something spinachy but at the same time creamy and refreshing, but I didn’t know what. 🙂 The first idea was to make a spinach cake but I didn’t have enough spinach to do that and I end up making roll-ups!
This Chicken-Spinach Roll Ups is a perfect snack for birthdays or any other celebrations if you want to make something unique and surprise your guests. You can always try adding different ingredients to the filling mixture.
Carrot can be a good option. You can expect a vegan version of this Roll Ups in the future!
Prep time: 4 h  Cook time: 35 min  Total: 4 h 35 min  Servings: 10
INGREDIENTS for crust
- 3.53 oz (100g) fresh baby spinach
- 4 eggs
- 1/2 teaspoon salt
- 4 tablespoons all-purpose flour
INGREDIENTS for filling
- 7.05oz (200g) chicken breast
- 6.8 fl oz (200ml) water (to cook chicken)
- 6.35oz (180g) sour cream
- 4.41oz (125g) cream cheese
- 2.82oz (80g) Emmental (or Edam) cheese slices
- 2-3 Cornichon Pickles
INSTRUCTIONS
- Preheat the oven to 390°F (200°C). Line an 8×11 inch pan with a parchment paper and set aside. Its better to you use the square pan (11×11 inch) – the roll-ups will look nicer!
- Chop the spinach with a knife or use a food processor until you get very small spinach pieces. Set aside.
- In a medium-size bowl add egg whites and whisk until you get firm peaks. Use heavy duty mixer for better results. Add egg yolks and slowly, with a spatula, incorporate it into the mixture. Then add flour and salt. Finally, add spinach and slowly mix until everything is combined.
Add the mixture to the pan, reduce the heat to 360F (180C), and bake for about 30-35 minutes. - In the meantime cook the chicken only in the water for about 5-6 minutes until completely cooked. Set aside to cool completely. Then cut it into small cubes.
- When the crust is baked, remove it from the pan together with the parchment paper, roll it immediately, and let it cool completely. This is very important part because if you skip it, later, the crust will start to break when you want to roll it.
- Cut the Cornichon Pickles and Emmental (or Edam) cheese slices into small cubes.
- In a large mixing bowl sour cream and cream cheese and mix until everything is combined.
Then add Emmental cheese, chicken, and cornichon pickles, and mix until everything is combined. Add the mixture evenly on top of the crust. Roll it and cover with plastic foil. Refrigerate for at least 4 hours. - Cut the roll into 1/3 inch roll ups. Serve and enjoy your Chicken-Spinach Roll Ups!
