| For the dough | ||
|---|---|---|
| 2½ cups 2 tsp | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 1 (ea. 1.76 oz) | Egg, large | |
| 1½ cups | Almond Flour, partially de-oiled | |
| 1 tsp | Cream of Tartar, Weinstein baking powder, gluten-free leavening agent | |
| For the filling | ||
| 2⅞ cups 1 tbsp | Spinach, frozen | |
| 1 cup | Feta cheese, Greek cheese from sheep and goat's milk | |
| 2 (ea. 1.76 oz) | Egg, large | |
| ½ tsp | Garlic Powder | |
| ½ tsp | Onion Powder | |
| 41.77 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:3 oz (calculated)Notes: 1 piece, about 3 in wide and 2 in high, 1 in thick ( 7.5 cm by 5 cm by 2.5 cm)
- Temperature: 350 °F (preheated, circulating air)
- In a microwave-safe bowl, microwave the cheese in 30 second bursts, stirring in between, until it is fully melted. You will likely need to repeat this 2 or 3 times.
- In a separate bowl, combine the dry ingredients.
- Whisk the egg.
- Once the cheese is melted, first stir in the egg, then the dry ingredients.
- Continue stirring until the ingredients are mostly combined.
- Knead with your hands until you get a smooth dough.
- Roll the dough into a rectangle measuring about 14 inches by 10 inches or 35.5 cm by 25.5 cm. It's best to do this between two layers of parchment paper or cling film.
- Thaw the spinach in the fridge overnight. If in a hurry, you can also defrost it in the microwave.
- Squeeze out as much of the water as possible. You can use a cheesecloth for this or press it against the sides of a fine mesh strainer. For me, the spinach had about 1/3 of its initial weight after squeezing out the excess liquid.
- Crumble up the feta or cut it into small chunks.
- In a large bowl, combine the whisked eggs, the spinach, feta and garlic and onion powder.
- Spread the filling on the rolled out dough, leaving a little border on each edge.
- Roll into a tight spiral lengthwise, using the parchment paper or cling film the dough is on to guide you. Some of the filling may move up, you can use it to fill the border you left on the sides.
- Once rolled, slice into portions about 1 inch or 2.5 cm thick and transfer to a baking tray lined with parchment paper. For example, reuse the parchment paper you used for rolling out the dough.
- Bake until golden-brown, about 15 minutes.
- Enjoy warm or cold as an appetizer, for a packed lunch or a snack.
- You can store the baked rolls in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Enjoy at room temperature or reheat in the microwave or oven.
The dough
The filling
Bringing it all together
Meal Prep Tip
- Calorie count155 kcal
- % of calories by macros
Fat 49.0 % 76 kcal 7.5 g Net Carbs 5.8 % 9 kcal 1.9 g Dietary Fiber 3.9 % 6 kcal 2.6 g Protein 41.3 % 64 kcal 14 g - Approx. WW SmartPoints™3.8
- Cholesterol 62.6 mg
- Sodium 322.2 mg
- Fat 7.5 g
- Saturated Fat 3.6 g
- Trans Fat 0 g
- Carbohydrates 4.5 g
- Dietary Fiber 2.6 g
- Total Sugars 1.2 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 14.1 g
- Calcium 212.7 mg
- Iron 0.9 mg
- Magnesium 32.7 mg
- Potassium 195.1 mg
- Zinc 1 mg
- Vitamin A (Retinol Equivalents) 271.3 mcg
- Vitamin B12 0.4 mcg
- Vitamin C 1.8 mg
- Folate 53.7 mcg
- Folic Acid 3.2 mcg