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spinach ricotta roll on white plate
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5 from 3 votes

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: Mediterranean
Servings: 4
Calories: 144kcal


  • 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