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Spinach and Ricotta Scroll
Rating:
Created by:
QAST, Palm Beach-Currumbin State High School
Total time:
30 min
Preparation:
10 min
Cooking:
20 min
Serves:
12
- Chris Ogden
Category:
Tags:
Ingredients
2cupSelf raising flour
1.25cupLow fat Greek yoghurt
100gFresh Spinach
300gRicotta
1eachEgg
Salt and Pepper to taste
Grated low fat cheese
Method
- Preheat oven to 180 degrees C and line a baking tray with paper.
- Finely chop the baby spinach leaves and place them in a bowl with the ricotta and egg. Season with salt and pepper.
- Mix flour and Greek yoghurt to form a smooth ball and knead for 5 minutes.
- Roll out dough on lightly floured surface to a 30cm x 25cm rectangle.
- Spread the ricotta mixture evenly over the dough.
- Roll up from long side and cut into 3cm thick slices. Place cut side up onto tray.
- Sprinkle with low-fat grated cheddar cheese.
- Bake for 20 minutes until golden.
Recipe description
This is great healthy snack that is ideal for over the counter sales and quick and easy to make ahead of time and freeze.
Variations
Can use frozen spinach. Thaw and drain the frozen spinach well before adding to the ricotta.
