Spinach Feta Rolls
Servings: 16 rolls
A low carb spinach Feta cheese roll for a savoury snack
- 2 cups mozzarella cheese grated
- 2 oz cream cheese
- ¼ cup coconut flour
- ½ teaspoon baking powder
- 1 egg
- 1 cup spinach, cooked
- ½ cup Feta cheese
- ¼ cup Parmesan cheese grated
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
Wash & Topping
- 1 egg beaten for wash
- 2 teaspoons sesame seeds optional
Make the Dough
Place the mozzarella and cream cheese in a bowl. Cook in the microwave for 60 seconds. Stir and zap for another 30 seconds. If the mixture has not melted give it another blast in the microwave.
Stir well, and add the egg, coconut flour and baking powder.
Mix until you have a dough mixture. If you want to use your hands, lightly oil them before handling the mixture.
Place in the fridge for 30 minutes to chill the mixture. This helps it to firm before rolling it out.
Roll out the Fathead dough in between two layers of parchment paper. Try to keep the shape an even square.
Cut the dough in half lengthways. Spoon the spinach filling evenly down one long edge of each piece of the dough.
Roll up the dough to enclose the filling. Cut the rolled dough into smaller rolls.
Place on a parchment lined baking tray.
Brush the spinach rolls with the egg wash and sprinkle with sesame seeds
Bake for 20 minutes at 190C/370F degrees until the dough is golden and firm.
Almond flour can be used in place of the coconut flour. Use ½ cup (56g)
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1roll | Calories: 99kcal | Carbohydrates: 2.5g | Protein: 6.2g | Fat: 7.2g | Fiber: 1.1g