Lunch

Spinach and ricotta roll is for Lunch.

Spinach and ricotta roll takes 5 minutes to prepare.

Spinach and ricotta roll takes 45 minutes to cook.

Spinach and ricotta roll makes 8 servings.

The ingredients for Spinach and ricotta roll are:

Ricotta light cheese (1 small tub = 250g), 250 gram(s)
Puff pastry reduced fat Pampas (1 servn = 1/4 sheet = 41g), 8 serving
Tasty light cheese Bega (serving = 25g), 1 serving
Basil, 5 leaves
Salt, 1 dash
Pepper, black, 1 dash
Spinach, frozen, 250 grams

Here is how you make Spinach and ricotta roll:

Cook frozen spinach in microwave on high for 4-5 minutes.When spinach is cooked, In a large bowl mix all ingredients (excluding the puff pasty) until the mixture is smooth and even. Add salt and pepper to taste. Preheat oven to 220 degrees C for about 10 minutes. Prepare a baking tray by covering with alfoil and give it a light spray of oil free baking spray.Cut each puff pastry sheet into 4 equal squares. Place about 3 tablespoons of mixture in the centre of each square, distribute until all the mixture is used. Roll the edges and pinch together so that mixture does not leak.Bake in over for approx 20-25 minutes or until golden, turn over once to ensure it is cooked through.Serves 8.Number of Servings: 8Recipe submitted by SparkPeople user OFEDEOZ.

The nutritional information for Spinach and ricotta roll is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 170.1

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 336.8 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 1.0 g
• Protein: 6.8 g