Racly, chorizo and spinach rolls

Racly, chorizo and spinach rolls

20 min + 2 hr rising time
20 min
6 people

Ermitage cheese used : Racly

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  • Racly Ermitage 300g of Racly Ermitage
  • flour 500g of wheat flour
  • fresh baker's yeast 20g of fresh baker's yeast
  • salt 5g of Salt
  • sugar 1 tablespoon of granulated sugar
  • olive oil 5cl + 5cl (for cooking) of olive oil
  • water 300g of water
  • rosemary A little bit of rosemary
  • chorizo 30 slices of sausage
  • spinach 70g leaves of spinach
  • pepper Pepper


  1. Mix the flour with the sugar and salt. Add the crumbled yeast, 5cl of olive oil, then the water. Beat with an electric mixer for 5-10 minutes. Form the dough into a ball, place in a container, wrap and leave to rise overnight in a cool place or 2 hours near a heat source. The dough should have doubled in size.
  2. Deflate the dough. Flatten the work surface and roll out the dough to a 30 x 40cm rectangle, 2cm thick.
  3. Sprinkle with pepper and top with chorizo. Cut slices of Racly to cover the entire surface, repeat with the spinach leaves. Drizzle with olive oil.
  4. Roll the mixture into a sausage. It should be as tight as possible. Seal tightly so that the sausage does not open.
  5. Trim the edges and cut into approx. 4cm slices.
  6. Place the rolls in an oiled baking dish. Leave to rise under a cloth at room temperature for 20 minutes. Meanwhile, preheat the oven to 200°C (gas mark 6).
  7. Brush the rolls with olive oil. Add rosemary and cook for 20-25 minutes.
  8. Add a few cubes of chorizo on top for extra flavour.

Gourmet tip

Ideal for a quick meal or a simple starter!