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