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Spinach, Sun-Dried Tomato, & Parmesan Rolls

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

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

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 7945% 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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