Nutrition per serving may change if servings are adjusted.
1 10-ounce package frozen spinach, thawed and squeezed dry
½ cup chopped fresh parsley
⅓ cup flour
¼ cup reduced-fat sour cream
Dash of hot pepper sauce
Salt & freshly ground pepper, to taste
2 large egg yolks
6 large egg whites
6 ounces reduced-fat cream cheese
¾ cup low-fat cottage cheese
1 tablespoon lemon juice
8 ounces smoked salmon, flaked
¼ cup snipped fresh chives
3 tablespoons drained capers, rinsed, or 2 tablespoons prepared horseradish
Freshly ground pepper, to taste
To make spinach cake: Preheat oven to 375°F. Coat an 11-by-17-inch rimmed baking sheet with cooking spray. Line the bottom of the baking sheet with parchment paper or wax paper and coat it with cooking spray.
Puree spinach, parsley, flour, sour cream and hot pepper sauce in a food processor until smooth. Season with salt and pepper. Add egg yolks and pulse to mix. Transfer to a bowl and set aside.
Beat egg whites in a mixing bowl, with an electric mixer until stiff, but not dry, peaks form. Fold ⅓ of the beaten whites into the spinach puree with a rubber spatula to lighten it. Fold the spinach mixture into the remaining whites just until blended, and spread in the prepared pan. Bake until the top springs back when lightly touched, 8 to 10 minutes. Let cool in the pan on a rack for 5 minutes.
Cover the work surface with a clean kitchen towel with the long edge toward you. Invert the spinach cake onto the towel. Peel off the parchment or wax paper and cover the spinach cake with another towel.
To make filling and assemble roulade: Puree cream cheese and cottage cheese in a food processor until smooth. Transfer to a small bowl and set aside.
Uncover the spinach cake and sprinkle the surface with lemon juice. Leaving a little border to accommodate the filling, spread half of the cheese mixture on the spinach cake and distribute smoked salmon evenly on top. Spread the remaining cheese mixture over the salmon. Sprinkle with chives and capers (or horseradish). Season with pepper.
Starting at the long edge, gently roll the cake and filling as you would roll a jelly roll, using the towel to lift and assist in the rolling. Wrap the roulade in plastic wrap and refrigerate for at least 4 hours.
To serve, cut the roulade into 24 slices with a serrated knife.