Spinach Sole Roll Ups Recipes

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SOLE ROLLS WITH SPINACH AND LEMON SLICES



Sole Rolls with Spinach and Lemon Slices image

In a French-inspired dish, fish fillets arewrapped around a spinach filling, which helpskeep them moist during baking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 teaspoon olive oil
1 shallot, minced
3/4 pound spinach, stems removed
Pinch of coarse salt
Freshly ground pepper
1 large lemon, washed
1 tablespoon finely chopped almonds
1 tablespoon mixed finely chopped fresh herbs, such as chervil, parsley, chives, and tarragon
4 fillets (4 ounces each) gray sole, lemon sole, or flounder
1/4 cup dry white wine

Steps:

  • Preheat oven to 375 degrees with rack in center. In a large saute pan, heat oil over low heat. Add shallot; cook, stirring frequently, until soft, about 2 minutes. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide spinach into four equal parts.
  • Slice lemon in half crosswise; grate zest of half, and combine with almonds and herbs in a small bowl; set aside. Slice other lemon half very thinly into rounds.
  • Lay fillets flat on a work surface, prettiest side down; place one part spinach at the narrow end of each. Roll fish into a cylinder, enclosing spinach. Place in a gratin dish, with lemon rounds in between. Pour wine into dish. Sprinkle a quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until fish is opaque and cooked through, 15 to 20 minutes. Remove from oven; serve immediately.

Nutrition Facts : Calories 152 g, Cholesterol 57 g, Fat 5 g, Fiber 3 g, Protein 22 g, Sodium 236 g

SPINACH ROLL-UPS



Spinach Roll-Ups image

I got this recipe from a co-worker after having them at a baby shower. They are absolutely wonderful, even if you're like me and NOT fond of spinach. They are so easy to make.

Provided by MS K

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 20

Number Of Ingredients 7

2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
½ cup bacon bits
3 tablespoons chopped onions
10 (12 inch) flour tortillas

Steps:

  • In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
  • Slice each roll-up into 1 inch servings no more than 3 hours before serving.

Nutrition Facts : Calories 308.4 calories, Carbohydrate 32.9 g, Cholesterol 11.2 mg, Fat 16.4 g, Fiber 2.7 g, Protein 7.6 g, SaturatedFat 4.1 g, Sodium 647.7 mg, Sugar 1.5 g

SPINACH ROLL-UPS



Spinach Roll-Ups image

These pretty pinwheels capture the classic flavor of spinach dip served in a bread bowl. -Patty Koepp, Marquette, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 14 servings.

Number Of Ingredients 8

1 cup mayonnaise
1/2 cup sour cream
3 ounces cream cheese, softened
6 green onions, chopped
1/3 cup crumbled cooked bacon
1 envelope ranch salad dressing mix
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
6 flour tortillas (8 inches), warmed

Steps:

  • In a large bowl, combine the mayonnaise, sour cream, cream cheese, onions, bacon and salad dressing mix. Stir in spinach until well blended. Spread over tortillas; roll up tightly jelly-roll style. Wrap in plastic. Refrigerate for at least 5 hours. , With a serrated knife, cut into 1/2-in. slices. Refrigerate leftovers.

Nutrition Facts : Calories 241 calories, Fat 18g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 492mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

SPINACH ROLL UPS



Spinach Roll Ups image

Make and share this Spinach Roll Ups recipe from Food.com.

Provided by Whisper

Categories     Spinach

Time 20m

Yield 84 roll ups

Number Of Ingredients 7

2 (10 ounce) packages frozen spinach, thawed and drained
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1/2 cup bacon bits
chopped onion
1 (10 count) package 10-inch flour tortillas

Steps:

  • In medium mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion.
  • Spread the mixture onto each tortilla and roll it up.
  • Refrigerate the rolled tortillas till ready to serve.
  • Slice each roll into 1-inch servings, no more than 3 hours before serving.

SOLE STUFFED WITH SPINACH



Sole Stuffed With Spinach image

This is really good. You can double the stuffing recipe and keep in the freezer ready. It is very easy and tastes like you spent a lot of time on it. This is now my favorite fish recipe, I usually make enough for 8 pieces of fish and cook 4, the rest of the stuffing stays in the freezer for another meal. You could also use this for other fish and chicken. Prep time given does not include 2 hours of freezing.

Provided by conniecooks

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 sole fillets
8 ounces cream cheese with garlic and herbs (room temp)
10 ounces spinach (fresh or frozen, if fresh blanch, both need to have all excess moisture squeezed out)
1 cup sliced mushrooms
1 teaspoon dried thyme
1 small onion, finely diced
1 garlic clove, finely minced
2 tablespoons parsley, finely chopped
2 tablespoons fine dry breadcrumbs
1 teaspoon lemon pepper or 1 teaspoon fresh lemon zest
salt and pepper
1/2 teaspoon nutmeg, freshly grated

Steps:

  • Blanch fresh spinach if using, thaw frozen if using. Squeeze all excess moisture out, and chop if not already chopped.
  • Place in bowl.
  • Sauté mushrooms, onion, garlic till mushrooms are slightly golden, Season with salt, pepper and thyme.
  • Add to spinach.
  • Mix in rest of ingredients except fish.
  • Tear off 8 pieces of plastic wrap about 4" x4".
  • Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3 inches long and about 1 inch in diameter. Do this with all the stuffing mixture.
  • Place in a single layer in freezer for a couple of hours until frozen.
  • Thoroughly thaw fish if frozen.
  • Unwrap 1 stuffing portion for each piece of fish.
  • Roll up fish around frozen stuffing.
  • Place seam side down in baking dish.
  • Season with salt and pepper & brush with melted butter.
  • Bake 20 min at 350°F.
  • Place unused portion of stuffing in a ziploc bag in freezer for future use.

SPINACH SOLE ROLL-UPS



Spinach Sole Roll-Ups image

This is an unusual but delicious combination of ingredients, says Dixie Terry of Marion, Illinois. For a great company meal, I serve it with a chilled green bean salad and sliced French bread that's been spread with butter and dried basil, then baked. A strawberry ice cream pie makes a delicious dessert.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 8

1 (10 ounce) package frozen leaf spinach, thawed and squeezed dry
½ cup sliced green onions
⅓ cup sour cream
1 ¼ pounds sole fillets
½ teaspoon Lemon-pepper seasoning
1 tablespoon cornstarch
1 tablespoon water
1 (14.5 ounce) can stewed tomatoes, undrained

Steps:

  • In a small bowl, combine the spinach, onions and sour cream. Spread into an ungreased 13-in. x 9-in. x 2-in. baking dish. Cut sole fillets into 6-in. x 2-in. strips; carefully roll up and secure with toothpicks. Place over spinach mixture. Sprinkle with lemon-pepper. Bake, uncovered, at 350 degrees F for 15-20 minutes or until fish flakes easily with a fork.
  • In a saucepan, combine cornstarch and water until smooth. Gradually add tomatoes. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard toothpicks from roll-ups. Spoon tomato sauce over roll-ups and spinach mixture.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 12.9 g, Cholesterol 76.5 mg, Fat 6.3 g, Fiber 3.4 g, Protein 31.1 g, SaturatedFat 3 g, Sodium 462 mg, Sugar 4.4 g

SPINACH AND RICOTTA CHEESE ROLL-UPS



Spinach and Ricotta Cheese Roll-Ups image

Make and share this Spinach and Ricotta Cheese Roll-Ups recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Oven

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

1 (10 ounce) package frozen spinach, thawed and squeezed very dry (as dry as you can get it)
1/2 cup melted butter
2 (500 g) containers ricotta cheese (do not use low fat)
1 1/2 cups grated mozzarella cheese
1 -2 minced garlic clove (optional)
1/4 cup flour
1/2 cup grated parmesan cheese
4 eggs, slightly beaten
seasoning salt and pepper (can use white salt)
1/8 teaspoon nutmeg (or to taste)
12 lasagna noodles, cooked
2 cups marinara sauce (see my recipe posted on Zaar!)

Steps:

  • Set oven to 375 degrees.
  • Squeeze-dry the thawed spinach very well, (is is very important to make sure there is NO moisture left in the spinach, as this will make the mixture soggy).
  • Mix the spinach with the melted butter; set aside.
  • In a bowl, mix the ricotta, grated mozza cheese, 2 eggs, flour, 1/2 cup Parmesan cheese, salt, pepper and nutmeg, mix thoroughly.
  • Mix the spinach in the ricotta mixture, mix well to combine.
  • Spread the mixture onto a cooked lasagna noodle; roll up.
  • Repeat with the remaining noodles.
  • Lay the rolled noodles into a prepared greased baking dish, seam-side down.
  • Cover with a layer of marinara sauce (you do not have to cover the rolls completely with the sauce).
  • Sprinkle with Parmesan chees (any amount desired).
  • Bake for 30 minutes.
  • *NOTE* if desired sprinkle grated Mozzeralla cheese over the rolls the last 10 minutes of baking time.

Nutrition Facts : Calories 430.4, Fat 26, SaturatedFat 15.1, Cholesterol 148.1, Sodium 520.2, Carbohydrate 28, Fiber 1.8, Sugar 4.9, Protein 21.4

SOLE ROLLS WITH SPINACH AND LEMON SLICES



Sole Rolls with Spinach and Lemon Slices image

Yield serves 4

Number Of Ingredients 10

1 teaspoon olive oil
1 shallot, minced
3/4 pound spinach, stems removed
Pinch of coarse salt
Freshly ground pepper
1 large lemon, washed
1 tablespoon finely chopped almonds
1 tablespoon mixed finely chopped fresh herbs, such as chervil, parsley, chives, and tarragon
4 fillets (4 ounces each) gray sole, lemon sole, or flounder
1/4 cup dry white wine

Steps:

  • Preheat the oven to 375°F, with the rack in the center. In a large sauté pan, heat the oil over low heat. Add the shallot; cook, stirring frequently, until soft, about 2 minutes. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide the spinach into 4 equal parts.
  • Slice the lemon in half crosswise; grate the zest of half, and combine with the almonds and herbs in a small bowl; set aside. Slice the other lemon half very thinly into rounds.
  • Lay the fillets flat on a work surface, prettiest side down; place 1 part spinach at the narrow end of each. Roll the fish into a cylinder, enclosing the spinach. Place in a gratin dish, with lemon rounds in between. Pour the wine into the dish. Sprinkle one-quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until the fish is opaque and cooked through, 15 to 20 minutes. Serve immediately.
  • (Per serving)
  • Calories: 152
  • Fat: 5g
  • Cholesterol: 57mg
  • Carbohydrate: 4g
  • Sodium: 236mg
  • Protein: 22g
  • Fiber: 3g

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