Beef Spinach Roll
INGREDIENTS
1 whole piece of Joseph's Lavash
1/2 cup grated Parmesan cheese
1-1/2 cup shredded cheese (I use cheddar or Fiesta blend)
2 Tbsp oil (I use Avocado Oil)
2 Tbsp butter
1 small sweet onion, diced
1 lb ground beef
1 can diced tomatoes
2 Tbsp fresh parsley, chopped
1 tsp Paprika
1/2 tsp pepper
4 cups fresh spinach
2 cloves garlic, minced
1 cup Ricotta Cheese
1 cup shredded mozzarella cheese
Preheat oven to 350F (180C)
On a parchment lined baking sheet, sprinkle shredded cheese and spread until it is evenly covering the parchment paper in an area the size of the lavash. Bake for 3 minutes to melt cheese. Lay the sheet of lavash over the shredded cheese and sprinkle the Parmesan evenly over the top. Bake for 2-3 more minutes until golden and slightly crispy. Remove and set aside.
In a large skillet, heat 2 tbsp oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until transparent. Add the ground beef and mix with the onion until cooked. Mix in the tomatoes, parsley, paprika, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
In the skillet, heat 2 tablespoons of butter over medium heat. Add the spinach, cook until well wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat. Fold the ricotta cheese into the spinach. Evenly spread the spinach mixture over the cooked lavash sheet. Spread the beef mixture over the spinach and sprinkle the mozzarella over the beef.
Take one end of the lavash sheet, and holding the parchment paper begin rolling upward, making sure the ingredients don't come out the ends. Once it is completely rolled, turn 90 degrees and place the roll on the center of the parchment paper. Bake for an 15 minutes.
Makes 6 servings.
Calories: 506
Fat: 39.65g
Total Carb: 9.14g
Fiber 1.2g
Protein: 28.64g
1 whole piece of Joseph's Lavash
1/2 cup grated Parmesan cheese
1-1/2 cup shredded cheese (I use cheddar or Fiesta blend)
2 Tbsp oil (I use Avocado Oil)
2 Tbsp butter
1 small sweet onion, diced
1 lb ground beef
1 can diced tomatoes
2 Tbsp fresh parsley, chopped
1 tsp Paprika
1/2 tsp pepper
4 cups fresh spinach
2 cloves garlic, minced
1 cup Ricotta Cheese
1 cup shredded mozzarella cheese
Preheat oven to 350F (180C)
On a parchment lined baking sheet, sprinkle shredded cheese and spread until it is evenly covering the parchment paper in an area the size of the lavash. Bake for 3 minutes to melt cheese. Lay the sheet of lavash over the shredded cheese and sprinkle the Parmesan evenly over the top. Bake for 2-3 more minutes until golden and slightly crispy. Remove and set aside.
In a large skillet, heat 2 tbsp oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until transparent. Add the ground beef and mix with the onion until cooked. Mix in the tomatoes, parsley, paprika, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
In the skillet, heat 2 tablespoons of butter over medium heat. Add the spinach, cook until well wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat. Fold the ricotta cheese into the spinach. Evenly spread the spinach mixture over the cooked lavash sheet. Spread the beef mixture over the spinach and sprinkle the mozzarella over the beef.
Take one end of the lavash sheet, and holding the parchment paper begin rolling upward, making sure the ingredients don't come out the ends. Once it is completely rolled, turn 90 degrees and place the roll on the center of the parchment paper. Bake for an 15 minutes.
Makes 6 servings.
Calories: 506
Fat: 39.65g
Total Carb: 9.14g
Fiber 1.2g
Protein: 28.64g
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