Spinach Frittata Rolls for a Fall picnic. Imagine a wonderful location with the backdrop of the cityscape, a delicious spread of food, and great company. One of the many delicious items on our picnic menu was spinach frittata rolls, easy to make and handle, perfect for this lovely Autumn picnic.
A Fall picnic
What happens when two food bloggers get together? Ideas fly, good food rolls, and memories are made. With our good friends/bloggers Margaret and Raymond Kitchenfrau, we decided to take advantage of the beautiful Autumn days, and organize a picnic in the city. For all of you living in Edmonton, Alberta, Canada, Strathern Park was our picnic location with a wonderful view of the North Saskatchewan River and Edmonton's downtown skyline. Read along for some ideas on how to plan the perfect picnic.
The star ingredients for a lovely Fall picnic
- A great location, possibly with a view
- A delicious spread of food
- Great company
Our Fall picnic menu (which happens to be gluten-free)
- Charcuterie Platter with Whiskey Cheddar, Salame, Prosciutto, Olives, Walnuts, and Pistachios
- Hummus with nut crackers and carrot sticks
- Spinach Frittata Rolls (recipe at the bottom of the post)
- Gluten-Free Sausage Rolls
- Apple Slab Pie
- Macedonia Fruit Salad (fresh from the farmer's market: apple, pear, nectarine, plums, blueberries, blackberries)
- Non-Alcoholic Bubbly Sangria
- Ginger Beer
- Sparkling Water, Herbal Tea
Spinach Frittata Rolls for a Fall picnic
Indeed, these Spinach frittata rolls are a beautiful Italian appetizer, perfect for any party or a picnic. Check out the different variations you can make here. They have a tender frittata outer layer, with a delightful filling of cream cheese and spinach. The eggs are flavored with grated Parmigiano and a smidge of tomato paste that gives a nice acidic touch and beautiful warm color. The frittata is baked on a baking sheet, filled, and rolled into a log. Then, it is wrapped tight in parchment paper, and left in the fridge for a couple of hours before slicing it. Check the full recipe at the end of the post.
Must-haves for a wonderful picnic
- Grab a few blankets to lay on the ground, a tablecloth to arrange the food on, and some bowls and boards.
- Flowers are always a nice touch, or Autumn branches and leaves.
- Dust off that picnic basket that I'm sure you have stored somewhere. Usually, it comes with plates, glasses, cutlery. If not, get some earth-friendly bamboo ones, and napkins .
- A cooler is great to store your drinks and the perishable foods. Grab a bag of ice if you want your drinks really cold. Also, a thermos, for your warm beverages.
- Prepare foods that are easy to handle, equally easy to eat. Also, be mindful of different diets, have something suitable for everyone.
- Dress in layers, Fall weather can change drastically. Pack a hat, sunglasses, or a jacket and umbrella, just in case.
- Bring a few folding chairs to get really comfortable after you've eaten and take in the view.
- Lastly, don't forget a bag for your garbage. We want our footprint to be as light as possible.
In conclusion, we hope you will try some of the suggested foods and head to your favorite spot for a lovely Fall picnic. We'd love to see it, so tag #sugarlovespices, if you do!
Head over to Kitchenfrau to read Margaret's story of the day and check out their delicious recipes.
- 6 organic free-range eggs
- 2 Tbsp tomato paste
- 30 g grated Parmigiano Reggiano
- a pinch of salt
- 1 large package organic prewashed baby spinach
- 2 Tbsp E.V.O. oil
- 1 clove garlic
- Pinch of salt and fresh cracked pepper
- 1 container of cream cheese
- Pre-heat oven to 350° F (180° C).
- In a sauté pan drizzle in olive oil, toss in garlic and add spinach, season with salt and pepper.
- Cover and sauté till spinach is wilted and soft. About 10-15 minutes on low to medium heat. Take out and place in a fine sieve and squeeze the excess water out. Place in a bowl and set aside.
- Butter a 9"x13"x2" high baking sheet and line with parchment paper.
- In a large bowl whisk eggs. Add the tomato paste and whisk again, then add Parmigiano and salt, and blend.
- Pour into the parchment-lined sheet and place in the middle rack of the oven.
- Cook for about 10 minutes making sure to check that eggs are not browning on top and also that they're cooked through.
- Take out of oven and cool. Grab the baking sheet and flip onto a piece of parchment on a clean counter. Peel the top parchment carefully off.
- Spread cream cheese evenly over the top of the frittata, making sure to get right to the edges.
- Take cooked spinach and distribute it sparingly on top of the cream cheese.
- From the short side of the frittata grab the parchment and begin to roll the frittata into the filling. Remember to pull the parchment away so it does not go into the frittata roll. Also keep the roll tight.
- When you get to the end of rolling, allow parchment to keep rolling around the frittata roll and twist the ends to keep the roll tight.
- Put roll onto a plate and into the fridge for two hours.
- Take the roll out of the fridge and take out of the parchment.
- With a sharp knife cut the roll into 2 cm thick slices. Arrange on a platter.
You can make these frittata rolls with different fillings, also using ricotta or mascarpone instead of the cream cheese. Check different variations here.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop/oven
- Cuisine: Italian
Keywords: frittata, cream cheese, spinach, rolls, italian, appetizer, glutenfree, easy, picnic, tomato paste
I love baking and kneading dough because it takes me to a happy place in my soul.