Yield: 10 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Ground chuck |
| ¼ cup | Onion; chopped |
| ¼ cup | Celery; chopped |
| ¼ cup | Carrot; shredded |
| 1 \N | Garlic clove, small; minced |
| ½ pack | Spinach, frozen |
| 2 tablespoons | Wine, dry white, italian |
| 1 tablespoon | Parmesan; grated |
| 1 \N | Egg; beaten |
| ½ teaspoon | Basil, dried |
| ¼ teaspoon | Or#gano, dried |
| ¼ tablespoon | Salt |
| \N \N | Light cr#pes |
| \N \N | Pam spray |
| ½ cup | Milk, skim |
| 2 tablespoons | Flour |
| ½ cup | ;Water |
| ½ teaspoon | Chicken bouillon granules |
| ⅛ teaspoon | Salt |
| 1 dash | Pepper, white |
| ½ cup | Mozzarella; shredded |
| \N \N | Parsley, fresh; chopped |
| \N \N | --- Southern Living magazine |
Combine ground chuck, onion, celery, carrot, and garlic in a skillet; cook over medium heat until meat is browned, stirring to crumble beef. Drain mixture in a colander, and pat dry with paper towels.
Wipe pan drippings from skillet; return beef mixture to skillet. Thaw and drain spinach; press between paper towels to remove excess liquid. Add spinach, wine, Parmesan, egg, basil, or#gano, and salt; stir well. Spoon 3 tablespoons meat mixture down the center of each cr#pe; fold sides over, and place seam side up in a 13"x9"x2" baking dish coated with Pam. Set aside.
Combine milk and flour in a small saucepan, stirring until smooth. Add water, bouillon granules, and seasonings. Cook over medium heat, stirring constantly, until sauce thickens and comes to a boil. Pour sauce over cr#pes. Cover and bake at 375 degrees for 20 minutes.
Sprinkle with mozzarella and bake uncovered an additional 5 minutes.
Serve garnished with parsley sprigs.