Yield: 4 Servings
Measure | Ingredient |
---|---|
100 grams | Spinach trimmed & washed well |
175 grams | Ricotta cheese |
4 tablespoons | Parmesan, freshly grated |
2 \N | Eggs; lightly beaten |
8 \N | Crpes |
100 grams | Italian Fontina cheese cut into 8 strips |
\N \N | Salt, pepper |
\N \N | Grated nutmeg |
It's worth while making this dish for friends on a special occasion- it takes a little time to prepare, but every mouthful justifies the effort!
Cook the spinach in its own water for 2-3 minutes, until the leaves are soft. Drain, squeeze dry and chop it. In a bowl combine it well with the Ricotta, 2 tbs of the Parmesan, the eggs, and the nutmeg, salt and pepper to taste.
Spread about 3 tbs of the mixture on each crpe, put a strip of the Fontina across the centre, and roll up the crpes to enclose the filling. Arrange them seam side down in one layer in a buttered gratin dish. Sprinkle the remaining Parmesan over the crpes and bake in the middle of a preheated oven at 220 degrees C / 425 degrees F / gas 7 for 15-20 minutes, or until they are puffed and golden.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias