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. They are savory, filling, and just a little bit spicy!
Whenever I see a recipe called “something-roll”, I always assume that it will be complicated and time-consuming to make. I mean, how often do you make any type of roll on a Thursday evening after getting home from work?
Well, these spinach rolls are the exception! They look fancy, but you can make enough to feed your family for several days in less than an hour. And of that hour, almost 40 minutes is time spent in the oven, so you can do something else.
I can spend an hour making spinach rolls on a Sunday if it means that my Monday and Tuesday dinners are taken care off as well.
How to make vegetarian spinach rolls
It’s a really easy process and you don’t need a lot of equipment. You can see the main steps here, or jump to the end of the post to read the detailed recipe.
Mix spinach, eggs, mozzarella, garlic, salt, and pepper and spread the mixture evenly on a sheet of parchment paper. Bake for 15 minutes at 400° F (200° C).
Fry the rest of the veggies in a pan.
After about 3 minutes, mix in the cottage cheese and spices.
Take the pan off the heat and quickly mix in an egg (do it quickly so it doesn’t turn into a lump of scrambled egg). Spread the filling over the baked spinach mixture and roll it up.
Bake the spinach roll in the oven at 400° F (200° C) for 25 minutes. The filling is REALLY hot when it comes out of the oven, so let it rest for 5-10 minutes before serving.
Healthy spinach rolls
The best thing about this recipe (besides how great it tastes and how easy it is to make – so really the third best thing, I guess) is how high it is in protein. You can easily use the spinach rolls as the main source of protein in your meal. I would suggest just adding a salad and perhaps a light sour cream dressing.
These spinach rolls are perfect for vegetarians (who don’t mind eggs or cheese), people with gluten intolerance or anyone following a low carb diet.
They’re also great if you are simply looking for a tasty and healthy meal!
This is my favorite vegetarian recipe! It’s easy, savory, and filling. Super yummy!
- 16 oz. (450 g) frozen spinach leaves
- 3 eggs
- 2½ oz. (70 g) onion
- 2 oz. (55 g) carrot
- 1 oz. (28 g) low-fat mozzarella cheese
- 4 oz. (110 g) fat-free cottage cheese
- ¾ cup parsley
- 1 cloves garlic
- 1 tsp. curry powder
- ¼ tsp. chili flakes
- 1 tsp. salt
- 1 tsp. 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, salt, and 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 inches in size and roughly ½ an inch thick.
Bake for 15 minutes. When done, set 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.
Finely chop onion and parsley. 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 up the spinach mat and filling. Bake for 25 minutes.
10. Take out the roll and let it cool for 5-10 min before cutting it into slices and serving.
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