• Mana's Spinach Ricotta Roll

    0 votes


    • 1 lb cooked spinach, fresh or possibly frzn
    • 1 lb ricotta cheese, part skim lowfat milk
    • 1/4 c. fresh parsley, minced
    • 3 x egg whites
    • 3/4 c. all-purpose flour
    • 1 1/2 c. water
    • 1 c. parmesan cheese, finely grated
    • 2 c. marinara sauce extra virgin olive oil
    • 1 x preheat oven to 160 c. cook or possibly thaw spinach and squeeze dry. season with a little salt and pepper, set aside.


    1. 2. Mix ricotta cheese with grated Parmesan cheese and minced parsley; set aside.
    2. 3. Make the crepe batter: mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps.
    3. 4. Ladle 40 ml crepe batter into heated pan. The crepe batter should lightly cover the bottom of the pan in a thin layer. Tilt pan to cover proportionately. When edges of crepe turn lacy and brown and crepe is cooked through, remove crepe and stack on a plate. Continue till all the batter is used.
    4. 5. When the crepes are cooked, assemble the rolls: spoon 50 ml of ricotta cheese mix and 20 ml spinach mix on each crepe. Fold or possibly roll each crepe to seal in mix.
    5. 6. Make and cook the casserole: place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes. Bake at 160 C for 15 to 20 min. Serve with grated Parmesan cheese.
    6. Author's Notes: If you do not have a crepe pan, you can use a small frying pan.
    7. You can make your own marinara sauce, or possibly use a prepared marinara or possibly spaghetti sauce.

    Similar Recipes

    Leave a review or comment