Spinach, Sun-Dried Tomato, & Parmesan Rolls

Name: Spinach, Sun-Dried Tomato, and Parmesan Rolls
Total time: P1H
Yield: 10
Cuisine: Fusion
Ingredients: sundried tomatoes; olive oil; onions; oregano; basil; garlic; spinach, frozen; ricotta cheese; ricotta cheese; parmesan, parmigiano-reggiano cheese, grated; salt; black pepper; egg whites; phyllo (filo) pastry sheets; nonstick cooking spray; bread crumbs, whole wheat

Spinach, Sun-Dried Tomato, and Parmesan Rolls

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

Amount	Measure	Ingredient	Features
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

Ingredients

Amount	Measure	Ingredient	Features
118	ml	sundried tomatoes packed and drained
1E+1	ml	olive oil
237	ml	onions chopped
5	ml	oregano dried
5	ml	basil dried	*
4	cloves	garlic minced
289	ml/g	spinach, frozen chopped, thawed, drained, and squeezed dry, or kale
177	ml	ricotta cheese at-free
118	ml	ricotta cheese part-skim
57.8	ml/g	Parmesan cheese fresh
2.5	ml	salt
1.3	ml	black pepper freshly ground
1	large	egg whites
1E+1	sheets	phyllo (filo) pastry sheets frozen, thawed, 14 x 9-inch	*
1	x	nonstick cooking spray as needed	*
59	ml	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.

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.

Remove from heat; cool 10 minutes.

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

Add cheeses, salt, pepper, and egg white.

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.

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