Sometimes I like to create new recipes from scratch, based on what I have in the fridge, or I try to recreate dishes I remember from my childhood. I call this my test kitchen 😀 . As you would expect, the results aren’t always great, but sometimes I come up with a real winner, like these vegetarian spinach rolls.
I made these yesterday, from random stuff I had left in the fridge, and they turned out amazing! They are savory and filling, and can be spiced up pretty much however you want.
How To Eat Vegetarian Spinach Rolls
They are really high in protein, so you can easily eat them as the main protein in your meal. I would suggest just adding a salad and perhaps a (fat-free) sour cream dressing.
Next time I make these spinach rolls, I was thinking it could be fun to maybe add some salty meat, like ham or turkey bacon, but for now, they are meatless. They are perfect for vegetarians (who don’t mind eggs and cheese), people with gluten intolerance, and those who are doing low carb diets or simply looking for a tasty and healthy meal.
Vegetarian Spinach Rolls – This is my favorite vegetarian recipe! It’s easy, filling and can be spiced up in a lot of different ways. Super yummy!
- 16 oz. (400 g) frozen spinach leaves
- 3 eggs
- 5 oz. (150 g) onion
- 4 oz. (100 g) carrot
- 1 oz. (28 g) low-fat mozzarella cheese
- 4 oz. (100 g) fat-free cottage cheese
- ¾ cup parsley
- 1 tbsp garlic powder
- 1 tsp. curry powder
- ¼ tsp. chili flakes
- Salt & pepper
- Cooking spray
Preheat oven to 400 F (200 C)
Thaw the spinach and squeeze out the water (you can use a strainer). To speed up the thawing process, you can microwave the spinach for a few minutes
Mix spinach, 2 eggs, mozzarella, garlic powder and salt & pepper in a mixing bowl
Place parchment paper on a baking sheet and spray with cooking spray. Move the spinach mixture to the sheet and press it flat, about 10x12 inch in size and roughly ½ an inch thick
Bake for 15 minutes. When done, set it aside to cool on a rack. It will get the texture/look of a really thick seaweed mat (if you ever have sushi you know what I’m talking about). Don’t turn off the oven! You’ll need it again in a bit
Chop onion and parsley and grate the carrots
Fry the onions for about a minute in a skillet with a little cooking spray. Add carrots and parsley to the pan and let it simmer for about 2 min. Add cottage cheese, curry, chili and salt & pepper and mix briefly.
Take the skillet off the heat and add an egg. Mix it all together and spread the filling over the now cool spinach mat. Don’t spread it all the way to the corners, or it will spill out when you roll it up
Carefully roll the spinach mat and filling into a roll and place it on a baking sheet covered with parchment paper). Bake for 25 min
Take out the roll and let it cool for 5-10 min before cutting it into slices
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