Spinach Roll
Try this Spinach Roll recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
low
fat
parmes
basil
bread crumb
garlic
parmesan
spinach
vegetarian
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- pepper
- cooking spray
- 2 cloves garlic minced
- 1/4 c bread crumbs
- 10 sheets phyllo (oil-free)
- 1 pk frozen spinach (the boxed kind)
- 1 tb parmesan
- 1 ts basil, fresh chopped, (i used dry)
- 5 ts mozzarella (fat-free)
- 5 tb ricotta (fat-free)
- Carbohydrate 221.608640969216 g
- Cholesterol 34.53125 mg
- Fat 28.0689815712668 g
- Fiber 21.2291532449309 g
- Protein 66.3897432898879 g
- Saturated Fat 9.43882112246036 g
- Serving Size 1 1 Serving (950g)
- Sodium 4789.64228190364 mg
- Sugar 200.379487724286 g
- Trans Fat 3.50983900799559 g
- Calories 1399 calories
I nuked the spinach 5 minutes on high, and while it was doing, I sauted 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 em until they were golden at about 350. They came out pretty good too.
