Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
539
Calories
37g
Protein
30g
Fat
26g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 426 g ricotta cheese
- 2 eggs
- 9 g dried Italian seasoning
- 340 g shredded mozzarella cheese
- 100 g freshly grated Parmesan cheese
- 284 g frozen chopped spinach , thawed and squeezed dry
- Salt to taste
- Pepper to taste
- 908 g frozen white bread dough , thawed
Directions
1
Preheat the oven to 400°F (200°C).
2
In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.
3
Divide the bread dough into 8 pieces and roll each piece out to about an 8- inch circle. Spoon about ½ cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet .
4
Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.
Recipe sourced from
wikibooks