Spinach, Smoked Salmon & Cream Cheese Spirals
May 2025
If you imagine a thin yet sturdy spinach omelette, you’ll get the idea behind this versatile, low-carb recipe. These vibrant green spirals are not only eye-catching, but also a brilliant alternative to flour wraps or pasta. They’ve become a staple in our kitchen – particularly since we switched to a gluten-free, low-carb lifestyle.
Originally, I developed these spinach “sheets” as a pasta substitute – ideal for rolling into cannelloni, layering in lasagne, or shaping into a rotolo. But when a reader told me she used them as wraps, it opened up a whole new world of possibilities. They’re just as satisfying, but lighter and packed with veg from the get-go.
We tend to use frozen spinach – it’s easy and convenient. A typical 900g (2lb) bag of frozen spinach yields around 300g (10½oz) once defrosted and thoroughly squeezed. If possible, avoid finely chopped spinach, as it’s harder to drain properly.
These spirals are filled with soft cream cheese and delicate smoked salmon – the perfect balance of richness and freshness. Ideal for lunch, a light supper, or serving as elegant party bites.
Ingredients - Serves 2
Ingredients
For the spinach wrap (makes one sheet – approx. 36 x 30cm, or 14¼ x 12in):
• Extra virgin olive oil, for greasing
• Approx. 150g (5½oz) defrosted frozen spinach, well squeezed
• ½ tsp salt
• 2 medium eggs
• 4 tbsp nut or cow’s milk
• 5g (2 tsp) psyllium husks (available in our shop, online, or health food stores)
For the filling (makes approx. 16 spirals):
• 150g (5½oz) cream cheese
• 200g (7oz) smoked salmon
• Freshly ground
Method
Preheat the oven to 220°C (200°C fan) / 425°F / Gas Mark 7. Line a large baking tray with baking parchment and brush with olive oil. Prepare another piece of parchment of the same size, also brushed with oil.
In a food processor, blitz together the spinach, salt, eggs, milk, and psyllium husk to form a thick paste. Spoon the mixture onto the prepared tray. Lay the second sheet of oiled parchment (oiled side down) on top, and use your hands or a dough scraper to press the mixture into a thin, even rectangle about 27 x 34cm (10¾ x 13¼in) and 5mm (¼in) thick. Carefully peel off the top layer of parchment.
Bake for 8 minutes or until firm to the touch. Allow to cool on the tray. The spinach sheet can be stored in the fridge (wrapped in oiled parchment) for up to 3 days, or frozen for up to 3 months.
To Assemble
Cut the spinach sheet into two long rectangles, roughly 15 x 28cm (6 x 11in). Leave them on the parchment. Spread the cream cheese evenly over the surface, leaving a small border along one long edge. Lay the smoked salmon over the top and add a twist of black pepper.
Using the parchment to help, roll each rectangle tightly into a spiral. If you have time, wrap the rolls and freeze for 30 minutes to make slicing easier. Using a serrated knife, cut into 3cm (1¼in) lengths.
Arrange upright on a serving dish and garnish with herbs if you wish. Serve immediately or store in the fridge for up to a day. Let them sit at room temperature for 10 minutes before serving to bring out the flavour
Nutritional Info
Per Spiral:
• 0.7g net carbs
• 0.5g fibre
• 3.9g protein
• 4.5g fat
• 60 kcal
Per Whole Spinach Sheet:
• 3.3g net carbs
• 8.1g fibre
• 17.3g protein
• 11.2g fat
• 207 kcal
Get Ahead
Both the spinach sheets and the filled spirals can be made in advance. Simply chill or freeze them, and defrost when you’re ready to enjoy.
