Spinach, Ricotta and Sundried Tomato Roll
- Number of Servings: 5
Ingredients
Egg, fresh, 2 large *Egg Beaters 100% liquid egg white, 9 tbsp *Cream cheese light Lucerne 50 grams *Flour, white, 3 tbsp Baking Powder, one pinch Spinach, 400 grams, cooked and chopped Garlic, 3 cloves, minced *Bari Light Ricotta Cheese, 325 gram(s) Nutmeg, ground, 0.1 tsp Thyme, ground, 0.25 tsp *Grana Padano Cheese (Nuova Castelli Brand), 50 gram(s), grated *Tomato, sundried, 20 gram(s), not oil-packed, rehydrated in boiled water and minced
1. Combine eggs, Egg Beaters, cream cheese, flour and spinach. Spread into a parchment-lined 9 x 14 baking dish and cook in an oven that has been preheated to 350. Cook for about fifteen minutes.
2. While spinach cooks, mix garlic, ricotta, nutmeg and thyme.
3. Remove spinach from oven and allow to cool.
4. Place a piece of parchment on your counter and sprinkle the grana padano onto the paper.
5. Invert cooked spinach onto the grana padano, then peel off the top parchment.
6. Spread ricotta mixture over the spinach form, leaving at least 1" uncovered around every edge. Top with sundried tomatoes.
7. Carefully use the bottom layer of parchment to roll the spinach into a 14" log.
8. Chill to set and serve cold, at room temperature or warm.
Serving Size: Serves five.
2. While spinach cooks, mix garlic, ricotta, nutmeg and thyme.
3. Remove spinach from oven and allow to cool.
4. Place a piece of parchment on your counter and sprinkle the grana padano onto the paper.
5. Invert cooked spinach onto the grana padano, then peel off the top parchment.
6. Spread ricotta mixture over the spinach form, leaving at least 1" uncovered around every edge. Top with sundried tomatoes.
7. Carefully use the bottom layer of parchment to roll the spinach into a 14" log.
8. Chill to set and serve cold, at room temperature or warm.
Serving Size: Serves five.
Nutritional Info Amount Per Serving
- Calories: 246.0
- Total Fat: 12.6 g
- Cholesterol: 121.7 mg
- Sodium: 484.9 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 2.0 g
- Protein: 16.1 g
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