Spinach rolls

Spinach Rolls by Mina Goodman, RDN

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CategoryTags, , DifficultyIntermediate

If your looking for a healthy vegetarian snack, try these yummy spinach rolls. They're great for on-the-go meals, offering savory flavors and are loaded with protein. If you aren't vegetarian, you can make these with smoked salmon and cream cheese, using the same spinach wrap.

Yields2 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
 16 oz frozen spinach leavesthawed
 3 eggs
 2 ½ oz onion
 2 oz carrot
 1 oz low-fat mozzarella cheese
 4 oz fat-free cottage cheese
 ¾ cup fresh parsley
 1 clove garlic
 1 tsp curry powder
 ¼ tsp chili flakes
 1 tsp Celtic sea salt
 1 tsp fresh cracked black pepper
 cooking spray
1

Preheat oven to 400° F (200° C).

2

Thaw the spinach and squeeze out the water (you can use a strainer). To speed up the thawing process, you can microwave the spinach for a few minutes.

3

Mix spinach, 2 eggs, mozzarella, garlic, half the salt, and pepper in a mixing bowl.

4

Place parchment paper on a baking sheet and spray with cooking spray. Move the spinach mixture to the sheet and press it flat, about 10 x 12 inches in size and roughly ½ an inch thick.

5

Bake for 15 Minutes. When done, set aside to cool on a rack. It will get the texture/look of a really thick seaweed mat (if you ever have sushi, you know what I’m talking about). Don’t turn off the oven! You’ll need it again in a bit.

6

Finely chop onion and parsley. Grate the carrots.

7

Fry the onions for about a minute in a skillet with a little cooking spray. Add carrots and parsley to the pan and let it simmer for about 2 min. Add cottage cheese, curry, chili, the other half of the salt, and pepper and mix briefly.

8

Take the skillet off the heat and add an egg. Mix it all together and spread the filling over the now cool spinach mat. Don’t spread it all the way to the corners, or it will spill out when you roll it up.

9

Carefully roll up the spinach mat and filling. Bake for 25 Minutes.

10

Take out the roll and let it cool for 5-10 min before cutting it into slices and serving.

Nutrition Facts

Servings 2

Ingredients

 16 oz frozen spinach leavesthawed
 3 eggs
 2 ½ oz onion
 2 oz carrot
 1 oz low-fat mozzarella cheese
 4 oz fat-free cottage cheese
 ¾ cup fresh parsley
 1 clove garlic
 1 tsp curry powder
 ¼ tsp chili flakes
 1 tsp Celtic sea salt
 1 tsp fresh cracked black pepper
 cooking spray

Directions

1

Preheat oven to 400° F (200° C).

2

Thaw the spinach and squeeze out the water (you can use a strainer). To speed up the thawing process, you can microwave the spinach for a few minutes.

3

Mix spinach, 2 eggs, mozzarella, garlic, half the salt, and pepper in a mixing bowl.

4

Place parchment paper on a baking sheet and spray with cooking spray. Move the spinach mixture to the sheet and press it flat, about 10 x 12 inches in size and roughly ½ an inch thick.

5

Bake for 15 Minutes. When done, set aside to cool on a rack. It will get the texture/look of a really thick seaweed mat (if you ever have sushi, you know what I’m talking about). Don’t turn off the oven! You’ll need it again in a bit.

6

Finely chop onion and parsley. Grate the carrots.

7

Fry the onions for about a minute in a skillet with a little cooking spray. Add carrots and parsley to the pan and let it simmer for about 2 min. Add cottage cheese, curry, chili, the other half of the salt, and pepper and mix briefly.

8

Take the skillet off the heat and add an egg. Mix it all together and spread the filling over the now cool spinach mat. Don’t spread it all the way to the corners, or it will spill out when you roll it up.

9

Carefully roll up the spinach mat and filling. Bake for 25 Minutes.

10

Take out the roll and let it cool for 5-10 min before cutting it into slices and serving.

Spinach Rolls by Mina Goodman, RDN