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
- ½ cup diced onion
- 1 clove garlic finely diced
- 4-5 small portabella mushrooms cleaned and coarsely chopped
- 1 # fresh spinach- cleaned and chopped
- ½ cup ricotta may add more if you like
- ¼ cup grated parmesan cheese
- 2 teaspoons lemon juice
- ¼ teaspoon ground nutmeg
- ½ 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.
Calories: 144kcal | Carbohydrates: 12g | Protein: 9g | Fat: 8g | Sodium: 230mg | Fiber: 3g | Sugar: 4g