Description
Tender pasta roll filled with spinach and parmesan, drizzled with a bright lemon-yogurt sauce. A simple, elegant Italian-inspired dish.
Ingredients
Units
Scale
- 4 eggs
- 0 lbs (150 gr) smooth butter
- 0 lbs (75 gr) flour
- Salt
- 0 lbs (200 gr) spinach
- 1 egg
- 0 lbs (25 gr) Parmesan cheese
- 0 lbs (125 gr) yogurt
- 1 tbsp (20 ml) extra virgin olive oil
- Lemon juice
Instructions
For the roll
- Beat the egg whites until stiff. Melt the butter, then add it to the egg yolks, the flour, and the egg whites.
- Roll out the dough on a baking tray and bake for 7 minutes at 170°C (338°F).
For the filling
- Whisk the spinach with the Parmesan cheese, the egg, salt, and nutmeg.
- Once the dough is ready, spread the filling and roll it up.
For the yogurt sauce
- Mix the yogurt, lemon juice, and salt.
- Cut the roll, while still warm, into slices and serve over the yogurt sauce.
Notes
- To prevent a soggy roll, ensure the spinach is thoroughly squeezed of excess moisture before mixing with the other filling ingredients.
- For a richer flavor, use Greek yogurt instead of regular yogurt in the sauce.
- Leftover pasta roll can be stored in the refrigerator for up to 2 days; reheat gently in the microwave or oven before serving.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the roll
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 15
- Cholesterol: 150