Spanakopita Rolls

Spanakopita Rolls are a delicious low-carb twist on the traditional Greek spinach pie, combining fresh spinach, creamy feta, and aromatic herbs wrapped in a crispy, golden shell. Perfect for a light lunch, these rolls are both satisfying and healthy.

Ingredients

• Fresh spinach - 200 grams
• Feta cheese - 100 grams, crumbled
• Cream cheese - 50 grams
• Egg - 1 large
• Almond flour - 50 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Dill - 1 tablespoon, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat and sauté the chopped onion and minced garlic until translucent.
3. Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
4. In a mixing bowl, combine the cooked spinach mixture, crumbled feta, cream cheese, dill, black pepper, and salt. Stir in the egg until well combined.
5. Lay out a sheet of parchment paper and sprinkle almond flour on it to prevent sticking. Take a small amount of the spinach mixture and place it at one end of the parchment paper.
6. Roll the parchment paper tightly around the filling to form a cylinder, then twist the ends to seal. Repeat this process until all filling is used.
7. Brush the rolls with the remaining olive oil and place them on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 15-20 minutes or until golden brown and crispy.
9. Remove from the oven and let cool for a few minutes before slicing and serving.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and K from spinach, supporting eye health and bone strength.
• High in protein and healthy fats from feta and cream cheese, promoting satiety and muscle health.

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