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Spinach, Sun-Dried Tomato, and Parmesan Rolls

 
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Cheesy, crispy and tasty. These phyllo rolls are great for a fancy appetizer, or a side dish, or a simply delicious main dish.

Yield

10

servings

Prep

15

min

Cook

45

min

Ready

60

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

½ cup sundried tomatoes
packed and drained
2 teaspoons olive oil
1 cup onions
chopped
1 teaspoon oregano
dried
1 teaspoon basil
dried
*
4 cloves garlic
minced
10 ounces spinach, frozen
chopped, thawed, drained, and squeezed dry, or kale
¾ cup ricotta cheese
at-free
½ cup ricotta cheese
part-skim
2 ounces Parmesan cheese
fresh
½ teaspoon salt
¼ teaspoon black pepper
freshly ground
*
1 large egg whites
10 sheets phyllo (filo) pastry sheets
frozen, thawed, 14 x 9-inch
*
nonstick cooking spray
as needed
*
¼ cup bread crumbs, whole wheat

Directions

Look good and taste delicious.

Preheat oven to 350℉ (180℃) F.

First gather together these a few ingredients to prepare the filling.

Heat olive oil in a large nonstick skillet over medium-high heat.

Add onion, oregano, basil, and garlic; sauté 4 minutes or until onion begins to brown.

Chop the onions, mince the garlic and herbs.
Sauté 4 minutes or until onion begins to brown.

Stir in spinach or kale (if using fresh kale or spinach, cook until leaves are wilted), then add tomatoes, and cook 1 minute.

Add the stemmed and chopped kale leaves.
Stir in the chopped sun-dried tomatoes.

Remove from heat; cool 10 minutes.

Stir in cheeses, salt, pepper, and egg white; mix well.

Add cheeses, salt, pepper, and egg white.
Mix well.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying), and lightly coat with cooking spray.

Sprinkle with 1½ teaspoons breadcrumbs. Repeat layers 3 times; top with 1 phyllo sheet.

Place 1 phyllo sheet on a large cutting board or work surface
Repeat layers 3 times, top with 1 phyllo sheet.

Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray.

Spoon half of the spinach mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over short edges of phyllo to cover 2 inches of spinach mixture on each end.

Fold over short edges of phyllo

Starting at long edge, roll up jelly-roll fashion. Place roll, seam side down, on a baking sheet coated with cooking spray.

Cut diagonal slits into top of roll using a sharp knife. Lightly coat with cooking spray.

Place roll, seam side down,

Repeat procedure with the remaining phyllo, cooking spray, breadcrumbs, and spinach mixture.

Bake at 350° for 22 minutes or until golden.

Bake at 350° for 22 minutes or until golden.

Let stand 5 minutes.

Cut each roll into 5 equal slices.

Cheesy, crispy and tasty.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 7945% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 261mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 29% Vitamin C 6%
Calcium 10% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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