Some flavor combinations stand the test of time: garlic and onions; lemons and raspberry; peanut butter and chocolate. One of my favorite combos: spinach and ricotta. I was thrilled to find this easy and elegant way to pair spinach and ricotta in a dish that so pretty you could serve it to Martha Stewart for brunch: a savory take on a sponge cake roll.
We have joined the Secret Recipe Club – a once-a-month blog hop over at Amanda’s Cookin – an event with food bloggers supporting each other by sneakily making each others’ recipes. Don’t you just love the secret part?! And that’s how I came across this recipe.
Our assigned blog to cook from this month is cookingrookie.blogspot.com, a lovely blog from a blogger in Vancouver, Canada. We chose a vegetarian recipe with a stunning presentation: Spinach Ricotta Roll. It is low carb and I made it lower in fat than the original recipe by using low fat cream cheese and ricotta. I also added a few sprinkles of nutmeg into the spinach mixture to add some sassiness!
I used to make a pumpkin cream cheese cake roll, and the look of this dish reminds me of that dessert. So pretty on a platter – perfect for aÂ Meatless Monday feast!
This recipe was so fun to make! It is basically a savory sponge roll with a ricotta filling. The only thing that was a bit challenging was translating the recipe from grams into ounces, so I have added the ounces below.
Thank you, Cooking Rookie, for a fabulous new recipe ~ I’ll definitely make this again!
— posted by Donna
SPINACH RICOTTA ROLL
Serve 6 to 8 as a side dish
For spinach roll:
5 large eggs
2 ounces low-fat cream cheese, softened
3 tablespoons flour
1/4 teaspoon baking powder
1/2 teaspoon salt
A pinch of nutmeg
2 boxes (10 ounces each) frozen chopped spinach, thawed and squeezed dry
Preheat oven to 350 degrees.
Blend in blender until smooth the following: eggs, cream cheese, flour, salt and baking powder. Stir this mixture into spinach.
Spread spinach mixture in a 9 by 13 inch pan that has been lined with aluminum foil and lightly sprayed with oil.
Bake for 12 to 15 minutes, until set in center.
15 ounces part-skim ricotta
2 tablespoons light sour cream
1 teaspoon garlic powder
3 tablespoons diced sun dried tomatoes
2 ounces shredded Parmesan cheese
Mix together ricotta, sour cream, garlic powder and tomato bits.
Spread Parmesan cheese over a sheet of parchment paper that is at least 9 by 13 inches. INvert spinach mixture onto Parmesan cheese, and then peel foil off of spinach.
Spread ricotta mixture over top of spinach. Roll like you would a jelly roll from wide end, using parchment paper to help roll stay round.
Chill for at least 4 hours, up to 24.
Slice and serve, spiral sides up.
NOTE: You can serve this roll either warm or cold. We reheated it in the microwave oven and then sliced it. DE-lish.