12 oz cooked spinach (fresh or frozen)
2 cups ricotta cheese
1 Tbsp fresh parsley, chopped
3 egg whites
1 cup all-purpose flour
1 1/3 cups water
1/2 cup Parmesan cheese (100 g), finely grated
2 cups marinara sauce olive oil

Preheat oven to 325°F.

Cook or thaw spinach and squeeze dry. Season with a little salt and pepper; set aside.

Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside.

Make the crepe batter: mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps.

Cook the crepes: lightly coat a crepe pan with olive oil and heat to medium. Ladle 1/2 tablespoon crepe batter into heated pan. The crepe batter should lightly cover the bottom of the pan in a thin layer. Tilt pan to cover evenly.

When edges of crepe turn lacy and brown and crepe is cooked through, remove crepe and stack on a plate. Continue until all the batter is used.

When the crepes are cooked, assemble the rolls: spoon 2 rounded tablespoons of ricotta cheese mixture and 1 tablespoon spinach mixture onto each crepe. Fold or roll each crepe to seal in mixture.

Make and cook the casserole: Place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes.

Bake at 325°F for 15 to 20 minutes. Serve with grated Parmesan cheese.

Serves 4.

Submitted by: Kathy