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Spinach, Sun-Dried Tomato, and Parmesan Rolls

Spinach, Sun-Dried Tomato, and Parmesan Rolls
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup part-skim ricotta cheese
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • ½ teaspoon salt
  • ¼ cup dry breadcrumbs
  • Cooking spray
  • 10 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • ½ cup sun-dried tomatoes, packed without oil
  • + 10 more ingredients
    • 1 cup chopped onion
    • ¼ teaspoon freshly ground black pepper
    • 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
    • 1 teaspoon dried oregano
    • 2 teaspoons olive oil
    • 4 garlic cloves, minced
    • 1 teaspoon dried basil
    • ¾ cup fat-free ricotta cheese
    • 1 cup boiling water
    • 1 large egg white

Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop. Preheat oven to 350°. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, oregano, basil, and garlic; sauté 4 minutes or until onion begins to brown. Stir in tomatoes and spi...

View full recipe at My Recipes

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