SPINACH + RICOTTA= YUM. A low carb side dish that could pass as an entree? We have it now. Actually, I served this with lightly sautéed sliced pork tenderloin and it was delicious together. I usually keep phyllo pastry and either fresh or frozen spinach at all times, so all I needed to pick up for this was the ricotta cheese. It was worth the trip to the grocery! If you love spinach, you will hopefully enjoy this super easy recipe- one that would be perfect for guests and family alike!
Low Carb Spinach Ricotta Roll
Simple to make yet special enough for guests, this spinach ricotta roll made of phyllo could be a delicious main entree or side dish.
- 1 tsp. olive oil
- 1/2 cup diced onion
- 1 clove garlic finely diced
- 4-5 small portabella mushrooms cleaned and coarsely chopped
- 1 # fresh spinach- cleaned and chopped
- 1/2 cup ricotta may add more if you like
- 1/4 cup grated parmesan cheese
- 2 teaspoons lemon juice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon oregano
- 10 sheets phyllo dough thawed
- olive oil spray
- salt and pepper
Preheat oven to 375 degrees.F.
Heat oil in a medium skillet then add onions and garlic. Sauté until tender (2-3 minutes) then add mushrooms and spinach. Cook 2-3 minutes (stirring occasionally) until spinach wilts.
In a medium bowl, add spinach mixture and squeeze to remove excess liquid. Add cheeses, lemon juice, nutmeg, oregano and salt/pepper as desired. Stir to combine and adjust seasoning as needed.
Place a sheet of parchment paper on a baking sheet and begin layering phyllo sheets-spraying each sheet with olive oil spray until all sheets are stacked.
Spread spinach mixture a few inches above the edge of the longer side of the phyllo dough forming a log shape then roll up dough around filling leaving ends open. Spray lightly with olive oil spray then cut several small slits in top to vent.
Cook 15-20 minutes or until phyllo is light brown.
Slice and serve warm.