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Spinach Rolls 


Calories: 310
Calories from Fat: 94

Fat: 10.4g

Saturated Fat: 4.6g

Polyunsaturated Fat: 0.1g

Monounsaturated Fat: 0.2g

Cholesterol: 326.7mg

Sodium: 695mg

Potassium: 2489.3mg

Carbohydrates: 19.6g

Fiber: 5.1g

Sugar: 6.7g

Protein: 27.3g

Vitamin A: 8770IU

Vitamin C: 46.1mg

Calcium: 419mg

Iron: 5mg

Net carbs: 14.5g


  • 16 oz. frozen spinach leaves

  • 3 eggs

  • 2½ oz. onion

  • 2 oz. carrot

  • 1 oz. low-fat mozzarella cheese

  • 4 oz. fat-free cottage cheese

  • ¾ cup parsley

  • 1 cloves garlic

  • 1 teaspoon curry powder

  • ¼ teaspoon chili flakes

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • Cooking spray


  1. Preheat oven to 400° F (200° C).

  2. Thaw the spinach and squeeze out the water (you can use a strainer). To speed up the thawing process, you can microwave the spinach for a few minutes.

  3. Mix spinach, 2 eggs, mozzarella, garlic, half the salt, and pepper in a mixing bowl.

  4. Place parchment paper on a baking sheet and spray with cooking spray. Transfer the spinach mixture to the sheet and press it flat, about 10×12 inches in size and roughly ½ an inch thick.

  5. Bake for 15 minutes, then set aside to cool on a rack. Don’t turn off the oven.

  6. Finely chop onion and parsley. Grate the carrots.

  7. In a skillet with a little cooking spray, fry the onions for about a minute. Then add the carrots and parsley to the pan and let it simmer for about 2 min.

  8. Add cottage cheese, curry, chili, the other half of the salt, and pepper. Mix briefly.

  9. Take the skillet off the heat, add an egg, and mix it all together.

  10. Spread the filling over the cooled spinach. Don’t spread it all the way to the corners, or it will spill out when you roll it up.

  11. Carefully roll up the spinach mat and filling, then bake for 25 minutes.

  12. Once the time is up, take out the roll and let it cool for 5-10 min before cutting it into slices and serving.

    Original Recipe: DiabeteStrong

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