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Spinach Cheese Roulade

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  Margarine 4 Teaspoon, divided (Fleischmann'S)
  All purpose flour 2 Tablespoon
  Skim milk 1 Cup (16 tbs)
  Egg beaters 2 Cup (32 tbs)
  Onion 1 Medium, chopped
  Fresh spinach 10 Ounce, coarsely chopped (1 Package)
  1% low fat cottage cheese 1⁄2 Cup (8 tbs)
  No salt added tomato sauce 8 Ounce (1 Can)
  Dried basil leaves 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon

In small saucepan, over medium heat, melt 3 teaspoons margarine; blend in flour.
Cook, stirring until smooth and bubbly; remove from heat.
Gradually blend in milk; return to heat.
Heat to a boil, stirring constantly until thickened; cool slightly.
Stir in Egg Beaters.
Spread mixture in bottom of 15 1/2 X 10 1/2 X 1-inch baking pan that has been greased, lined with foil and greased again.
Bake at 350°F for 20 minutes or until set.
In medium skillet, saute onion in remaining margarine until tender.
Add spinach and cook until wilted, about 3 minutes; stir in cottage cheese.
Keep warm.
Invert egg mixture onto large piece of foil.
Spread with spinach mixture; roll up from short end.
In small saucepan, combine tomato sauce, basil and garlic; heat until warm.
To serve, slice roll into 8 pieces; top with warm sauce.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 153 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.8%

Saturated Fat 0.58 g2.9%

Trans Fat 0 g

Cholesterol 1.6 mg0.5%

Sodium 225.3 mg9.4%

Total Carbohydrates 17 g5.6%

Dietary Fiber 2.5 g10.1%

Sugars 5.7 g

Protein 15 g29.5%

Vitamin A 116.5% Vitamin C 35.8%

Calcium 14.5% Iron 19.8%

*Based on a 2000 Calorie diet

Spinach Cheese Roulade Recipe