Spinach Roll
Yield
1 servingPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
phyllo (filo) pastry sheets
oil free |
*
|
| 2 | cloves |
garlic
minced |
|
| 5 | ml |
basil
chopped |
*
|
| 1 | package |
spinach
frozen |
|
| 59 | ml |
bread crumbs
|
|
| 15 | ml |
Parmesan cheese
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 1 | x |
black pepper
|
*
|
| 75 | ml |
ricotta cheese
|
|
| 25 | ml |
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.
