Yield: 4 Servings
|100 grams||Spinach trimmed & washed well|
|175 grams||Ricotta cheese|
|4 tablespoons||Parmesan, freshly grated|
|2 \N||Eggs; lightly beaten|
|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