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Spinach Rolls

Source: Burt Wolf's Menu Cookbook
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 servings
This dish was taught to me by Juliana Bianchi at the Villa Monsanto in Tuscany. The spinach rolls are considered a first course, similar to pasta, but they are also excellent as a main course in a light lunch.
For Spinach Rolls:
1 pound fresh spinach, cooked, or one 10-ounce package frozen spinach, thawed
3/4 cup ricotta cheese
2/3 cup all-purpose flour
1 egg
1 cup freshly grated parmesan cheese
1/4 teaspoon ground nutmeg
4 quarts water
For Tomato Sauce:
1 tablespoon olive oil
1 clove garlic, chopped
2 cups chopped tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
TO MAKE SPINACH ROLLS: Squeeze the liquid out of the cooked spinach, finely chop, and set aside. In a bowl, combine the remaining ingredients. Add the chopped spinach and blend evenly.

Divide the mixture into 12 small pieces. Using the palms of both hands, quickly roll the spinach mixture to form ovals, 1 1/2 to 2 inches long. Repeat the process until all 12 ovals are shaped. If the mixture starts to stick to your hands, dust them lightly with flour.

In a large saucepan, bring the water to a boil.

FOR TOMATO SAUCE: In a saucepan over medium heat, heat the olive oil. Add the garlic and cook for 1 minute. Add the tomatoes, oregano, basil, and salt. Simmer the sauce gently for 5 minutes.

Add a pinch of salt to the boiling water, then add the spinach rolls, 4 at a time. When the water returns to a boil, remove the spinach rolls with a slotted spoon and transfer them to a warm serving platter or dinner plates. Repeat the process until the other rolls are cooked. To serve, top with the sauce. Three rolls are considered a single serving.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 349
Fat. Total: 17g
Fiber: 5g
Carbohydrates, Total: 28g
Sodium: 928mg
% Cal. from Fat: 44%
Cholesterol: 87mg
Protein: 23g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Taryn Reviewed: 01/06/2008
This is a great quick recipe when you want something Italian but not pasta. It's particularly good for my vegetarian daughter. It took some experimenting on the time needed to cook these spinach balls because after dropping 4 in, the water was still at a full boil. That may have been because I used an 8qt pot, so I probably could have put more than 4 in at a time. Regardless, we liked the consistency of the balls after cooking them 4-5 minutes at a hard boil. We also cheated and used a terrific store bought sauce, though I generally make my own. Grate some fresh pecorino romano cheese over it and it's a great meal with a salad & some crusty bread. Three are very filling. We will definitely make this again.
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