Low Carb Spinach Ricotta Roll. Have you ever made keto spinach ricotta rolls? I am obsessed with these!
You can eat these rolls straight or take them to the next level by topping them with a delicious homemade keto sauce topped with parmesan cheese and baked in the oven for a while.
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The best part about this Low Carb Spinach Ricotta Roll recipe was that I made enough spinach and ricotta rolls that we were able to have some for breakfast the following morning.
Ingredients required for Low Carb Spinach Ricotta Roll
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 of phyllo dough thawed
Olive oil spray
Salt and pepper
How to prepare Low Carb Spinach Ricotta Roll
1 Firstly preheat your oven to 375 degrees F.
2 Take a skillet over medium-high heat and add oil to it.
3 When heated up the oil add chopped onion and garlic and stir well.
4 Then add mushroom and spinach to it and cook it well for two to three minutes.
5 In a medium bowl add spinach and squeeze excessive fluid and add cheese, lemon juice, nutmeg, oregano and salt/pepper as desired.
6 Take a baking sheet and add parchment paper to it and begin layering phyllo sheets-spraying each sheet with olive oil spray.
7 Now spread the spinach mixture and give a few inches gap of the phyllo dough forming a log shape and roll up the dough around the filling leaving the ends open.
8 Then spray it with olive oil and cut several small slits on top to vent.
9 Then cook it for 15 to 20 minutes till it is lightly brown.
10 Serve warm and enjoy!
Nutritional Information for Low-Carb Spinach Ricotta Roll
Amount per Serving/ Calories 144/ Calories from Fat 72
% Daily Value*
Fat 8g 12 %/Sodium 230 mg 10%/ Carbohydrates 12 g 4%
Fiber 3g / 12%Sugar 4g 4%/ Protein 9g 18%