Spinach Ricotta Roll

By Stina

Ingredients

• For spinach roll (780 cal)
• 400 g fresh or frozen thawed spinach (90 cal)
• 5 eggs (350 cal)
• 50 g cream cheese (175 cal)
• 3 tbsp flour (165 cal)
• pinch of baking powder
• salt to taste
• For ricotta filling (420 cal)
• 150 g ricotta or farmers’ cheese (205 cal)
• 3 cloves garlic (15 cal)
• 2 tbsp sour cream (100 cal)
• salt and thyme to taste
• 3 tbsp sun dried tomatoes (100 cal)
• For topping
• 50 g grated Parmesan (200 cal)
• Total 4 servings, 1400 cal, 350 cal / serving

Details

Servings 4
Adapted from cookingrookie.blogspot.com

Preparation

Step 1

1. Preheat oven to 350F.

2. Cook spinach in boiling water for 2 minutes, then immediately dip in a bowl with cold water and ice cube to stop the cooking process. Drain and chop the spinach.

3. In a large bowl beat eggs. Add cream cheese, salt, baking powder and flour. Mix well, so there are no lumps and add the spinach.

4. Pour the batter into a 9 x 13 inches parchment lined baking tray. Level the batter and bake for 10-12 minutes.

5. Mix ricotta (or farmers’) cheese with crushed garlic and sour cream, and season with salt and thyme to taste.

6. When the spinach has baked and cooled down, place a piece of parchment paper on your work surface and sprinkle with thoroughly with shredded Parmesan.

Wow this looks so beautiful and delicious -- I adore spinach to the point that my bf complains I add it too much to our food. By the way, your tiramisu macs are such a great idea and look perfect!

This looks gorgeous! So beautifully presented, I am now obsessed with it and will have to make it soon.

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