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Mana's Spinach Ricotta Roll

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1 lb Cooked spinach, (fresh or frozen)
1 lb Ricotta Cheese, part skim milk
1/4 cup Fresh parsley, chopped
3 Egg Whites
3/4 All-purpose flour
1 1/2 cups Water
1 cup Parmesan Cheese, finely grated
2 cups Marinara sauce
Olive Oil


1. Preheat oven to 160 C. Cook or thaw spinach and squeeze dry. Season with a little salt and pepper; set aside.

2. Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside.

3. Make the crepe batter: mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps.

4. Ladle 40 ml crepe batter into heated pan. The crepe batter should lightly cover the bottom of the pan in a thin layer. Tilt pan to cover evenly. When edges of crepe turn lacy and brown and crepe is cooked through, remove crepe and stack on a plate. Continue until all the batter is used.

5. When the crepes are cooked, assemble the rolls: spoon 50 ml of ricotta cheese mixture and 20 ml spinach mixture on each crepe. Fold or roll each crepe to seal in mixture.

6. Make and cook the casserole: place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes. Bake at 160 C for 15 to 20 minutes. Serve with grated Parmesan cheese.


If you don't have a crepe pan, you can use a small frying pan. You can make your own marinara sauce, or use a prepared marinara or spaghetti sauce.