Spinach Sheets for pasta and wraps
March 2021
I invented this recipe for one of our books so that Giancarlo could eat his favourite lasagne without gluten and a huge carb load. If you imagine a thin but strong spinach omelette you will have got the gist of these versatile, light sheets. In the book they are used for cannelloni or wraps to take to work.
We usually use bags of frozen roughly chopped spinach for this. They are sold in 900g–1kg (2–2¼lb) bags and, to give you a guide, 900g (2lb) of frozen spinach becomes around 300g (10½oz) once it is defrosted and squeezed well.
Don’t buy finely chopped spinach if you have the choice as it is harder to squeeze dry.
Makes 2 sheets of pasta approximately 36cm x 30cm
Makes 18 rectangles measuring approx.10 x 12cm for the cannelloni
Makes 12 wraps 15cm x 9cm
Ingredients - Serves 4
Extra virgin olive oil, for greasing
Apx 300g (10 ½ oz) defrosted spinach, squeezed dry from a 900g (2lb) bag of frozen spinach
½ teaspoon salt
4 eggs
8 tablespoons nut or cow’s milk
1 heaped tablespoon psyllium husk powder
Preheat the oven to 220˚C/fan 200˚C/gas mark 7. Line 2 baking trays with baking parchment and grease with the olive oil. Blitz the ingredients together in a food-processor to form a paste.
Divide the mixture between the lined trays.
Put another piece of oiled baking parchment over the top and carefully press it out to form thin rectangles measuring roughly 27 x 34cm (10¾ x 13¼in) and about 5mm (¼in) thick.
Don’t worry if they are slightly less than this.
Remove the top sheet of paper.
Tidy it up as necessary and even it out with a flat-ended tool, such as a fish slice or dough scraper.
Bake for 8–10 minutes or until it is firm to the touch and set through.
Remove from the oven and leave to cool on the tray. The sheets can be rolled around oiled baking parchment and covered with clingfilm and either kept refrigerated for up to 3 days or frozen for 3 months.
Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.
