Spinach And Cheese Roll
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Lovely golden, flaky pastry and subtle, tangy feta flavour. Serve with a crisp lettuce and tomato salad.
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Olive (or canola) oil
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2 tsp.
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10 mL
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Finely chopped onion
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1 cup
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250 mL
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Garlic cloves, minced (or 1 tsp., 5 mL,powder)
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4
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4
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Boxes of frozen chopped spinach (10 oz., 300 g, each), thawed and squeezed dry
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2
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2
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Lemon pepper
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1/2 tsp.
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2 mL
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Ground nutmeg
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1/4 tsp.
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1 mL
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Part-skim ricotta cheese, drained (about 4 1/2 oz., 127 g)
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1/2 cup
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125 mL
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Crumbled low-fat feta cheese (about 3 1/2 oz., 100 g)
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1/2 cup
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125 mL
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Chopped fresh parsley (or 2 1/4 tsp., 11 mL, flakes)
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3 tbsp.
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50 mL
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Frozen phyllo pastry sheets, thawed according to package directions
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6
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6
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ROASTED PEPPER SAUCE
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Jar of roasted red peppers, drained and blotted dry
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13 oz.
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370 mL
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Balsamic vinegar
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1 tbsp.
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15 mL
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Brown sugar, packed
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1 tsp.
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5 mL
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Lemon pepper
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1/4 tsp.
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1 mL
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Heat olive oil in large non-stick frying pan on medium. Add onion and garlic. Cook for about 5 minutes, stirring often, until onion is softened.
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Chop spinach into small pieces. Add to onion mixture. Add lemon pepper and nutmeg. Stir. Cook for 1 to 2 minutes, stirring often, until heated through and liquid is evaporated. Transfer to medium bowl. Cool to room temperature.
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Add ricotta cheese, feta cheese and parsley. Stir well.
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Lay tea towel, short end closest to you, on work surface. Place 1 phyllo sheet, short end closest to you, on tea towel. Cover remaining sheets with damp tea towel to prevent drying out. Lightly spray first sheet with cooking spray. Place second sheet on top of first. Working quickly, lightly spray with cooking spray. Repeat layering and spraying with remaining sheets. Mound spinach filling evenly along short end of pastry closest to you, 6 inches (15 cm) from bottom edge, leaving about 1 inch (2.5 cm) on either side. Fold bottom edge of sheets up and over filling. Roll firmly to enclose filling, using tea towel as a guide. Pack any loose filling back into roll. Do not tuck in sides. Place, seam-side down, on greased baking sheet with sides. Spray with cooking spray. Bake in 400°F (205ºC) oven for 15 to 20 minutes until golden brown. Cut into twelve 1 inch (2.5 cm) slices.
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Roasted Pepper Sauce: Process all 4 ingredients in blender until smooth. Pour into medium saucepan. Heat on medium, stirring occasionally, until boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes. Makes 3/4 cup (175 mL) sauce. Spoon sauce over slices. Serves 6.
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1 serving:
183 Calories; 8.6 g Total Fat (2.8 g Mono, 1.1 g Poly, 4.2 g Sat);17 mg Cholesterol; 19 g Carbohydrate; 2 g Fibre; 9 g Protein; 540 mg Sodium
Choices:
1 Starch; 1 Protein; 1 Fat & Oil
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Reprinted from Diabetic Dinners © Company's Coming Publishing Limited
www.companyscoming.com
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