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Spinach Roll

 

26

Yield

1

serving

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

10 each phyllo (filo) pastry sheets
oil free
*
2 cloves garlic
minced
1 teaspoon basil
chopped
*
1 package spinach
frozen
¼ cup bread crumbs
1 tablespoon Parmesan cheese
1 x nonstick cooking spray
*
1 x black pepper
*
5 tablespoons ricotta cheese
5 teaspoons mozzarella cheese, non-fat
*

Directions

I nuked the spinach 5 minutes on high, and while it was doing, I sautéd the garlic in a skillet.

When the spinach was done, I added it, the bread crumbs, the parmesan, the pepper, and the basil.

When the water was pretty much gone, I cut the phyllo sheets in half, then lay down one sheet, sprayed with a little spray, put down another sheet, sprayed, until four half sheets were down.

Then I took 1/5 of the spinach mixture, then put on a tablespoon of the ricotta, and a teaspoon of the mozzarella.

Then I rolled it, sprayed it once more lightly, then started on the next roll.

Then I baked them until they were golden at about 350℉ (180℃).

They came out pretty good too.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 8736% of calories from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 142mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 135% Vitamin C 36%
Calcium 14% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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