4 tbsp. oil
1 1/2 lbs. lamb, cubed
1 chicken leg, boned
1 chicken liver
2 med. onions, chopped
4 stalks celery, chopped
3 lg. carrots, chopped
2 bunches fresh spinach, washed & trimmed
1 c. canned, peeled, tomatoes, undrained
1/2 c. milk
Salt & Pepper to taste

3/4 c. butter
1 c. flour
3 c. milk, warmed
Salt & pepper
24-30 crepes
4 c. Italian meat sauce
2/3 c. grated Parmesan cheese

Heat 2 tablespoons oil in skillet. Saute lamb, chicken leg and chicken liver over medium high heat until brown on all sides, about 10 to 15 minutes. Remove and place in a 6 to 8 quart casserole.

Preheat oven to 300 degrees. In the same skillet, add remaining oil and saute onions, celery and carrots until brown, about 10 to 15 minutes. Add spinach in 4 batches, allowing it to shrink down and cook after each addition. Combine vegetables with meat; stir in tomatoes, milk, salt and pepper. Cover and bake 3 hours. Remove lid and allow to cool about 20 minutes.

FOR SAUCE: While mixture is cooking, melt butter in small saucepan. Stir in flour to make roux. Add milk and season with salt and pepper. Set aside.

Grind meat and vegetable mixture in food processor. Reheat oven to 350 degrees. Grease 2 (9"x13") baking dishes.

Place 1 cup white sauce and 1 cup meat sauce in each baking dish. Fill each crepe with a heaping tablespoon of meat and vegetable mixture. Roll up and place crepes in baking dishes as they are completed, seam side down. Top each casserole with equal amounts of remaining sauces. Sprinkle with Parmesan cheese. Bake, uncovered for 20 minutes. Let stand briefly before serving. Serves 8 to 10.