Spinach, Sun-Dried Tomato, And Parmesan Rolls Recipe

Name: Spinach, Sun-Dried Tomato, And Parmesan Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.
2
Preheat oven to 350u00b0.
3
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, oregano, basil, and garlic; saute 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.
4
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 350u00b0 for 22 minutes or until golden. Let stand 5 minutes. Cut each roll into 5 equal slices.

988

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup boiling water, 1/2 cup sun-dried tomatoes, packed without oil, 2 teaspoons olive oil, 1 cup chopped onion, and more.

Yes, Spinach, Sun-Dried Tomato, And Parmesan Rolls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach, Sun-Dried Tomato, And Parmesan Rolls

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