Name: Low Carb Spinach Ricotta Roll
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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.

Low Carb Spinach Ricotta Roll

Recipe