Spinach, Sun- dried tomato and Paresan Roll
Use a serrated knife to cut the delicate layers of cooked phyllo dough. Be sure to use the small phyllo sheets for this recipe. If all you can find are the large (18 x 14-inch) sheets, cut them in half crosswise to form (14 x 9-inch) sheets.
Yield
10 servings (serving size: 1 slice)
Ingredients
- 1 cup boiling water
- 1/2 cup sun-dried tomatoes, packed without oil
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 garlic cloves, minced
- 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
- 3/4 cup fat-free ricotta cheese
- 1/2 cup part-skim ricotta cheese
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg white
- 10 (14 x 9-inch) sheets frozen phyllo dough, thawed
- Cooking spray
- 1/4 cup dry breadcrumbs
Preparation
Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.
Preheat oven to 350°.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, oregano, basil, and garlic; sauté 4 minutes or until onion begins to brown. Stir in tomatoes and spinach; cook 1 minute. Remove from heat; cool 10 minutes. Stir in cheeses, salt, pepper, and egg white; mix well.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying), and lightly coat with cooking spray. Sprinkle with 1 1/2 teaspoons breadcrumbs. Repeat layers 3 times; top with 1 phyllo sheet. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Spoon half of the spinach mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over short edges of phyllo to cover 2 inches of spinach mixture on each end. Starting at long edge, roll up jelly-roll fashion. Place roll, seam side down, on a baking sheet coated with cooking spray. Cut diagonal slits into top of roll using a sharp knife. Lightly coat with cooking spray. Repeat procedure with the remaining phyllo, cooking spray, breadcrumbs, and spinach mixture. Bake at 350° for 22 minutes or until golden. Let stand 5 minutes. Cut each roll into 5 equal slices.
Nutritional Information (for origanl recipe) Calories: 135 (29% from fat)Fat: 4.4g (sat 1.9g,mono 1.8g,poly 0.4g) Protein: 8.7gCarbohydrate: 15.5gFiber: 2.7gCholesterol: 11mgIron: 2.2mgSodium: 363mgCalcium: 214mg
Cooking Light, DECEMBER 2004 I used only fat free cheeses and instead of the half cup low fat ricotta I used fat free feta, and added 2 tablespoons chopped black olives. I also added a cup of sprouted lentins to up the protein a little more, and they added a little crunch to the texture. I made up the spinach mix earlier in the day and put them together about a half hour before I place them in the oven. I did add about 10 mins to the baking time because the mixture was not warm. (I did not want to have clean up while I had guest)
This sounds so good!
