It’s healthy, delicious and fits any occasion.
Adapted from Eva Toneva’s beautiful blog
Taste 5 (out of 5)
Difficulty 2 (out of 5)
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)
- 50 g grated Parmesan (200 cal)
Total 4 servings, 1400 cal, 350 cal / serving
For spinach roll
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.
For ricotta filling
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.
7. Invert the baking tray, release the spinach onto Parmesan and peel of the baking paper that lined the baking sheet.
8. Spread the filling evenly, leaving about 1 inch on the sides uncovered. Distribute the sundried tomatoes over the cheese.
9. Using the parchment paper roll the spinach to wrap the cheese and chill in refrigerator.
10. Can be served cold or can be warmed up in microwave or oven.
Tastes wonderful, healthy and so-so pretty, especially on Eva’s original photograph. I was completely obsessed with this dish ever since I saw that photo, and it took me a couple of weeks to translate the recipe and get all the ingredients. I am so happy I did :-).