Stacked crepe-spinach torte
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 2 | Garlic cloves; minced | |
| ½ | teaspoon | Dried basil |
| 14½ | ounce | Diced tomato; undrained |
| ¾ | cup | Nonfat ricotta cheese |
| ¼ | teaspoon | Salt |
| 10 | ounces | Frozen chopped spinach; thawed, drained, squeezed dry |
| 7 | Basic crepes--recipe follows | |
| Cooking spray | ||
| ½ | cup | Provolone cheese; shredded -or parmesan |
Directions
Preheat oven to 425.
Heat oil in a large nonstick skillet over medium heat. Add garlic, saute 1 minute. Add basil and tomatoes; bring to a boil. Cook 4 minutes or until most of liquid evaporates. Spoon into a bowl, reserving ¼ cup. Add ricotta cheese, spinach, and salt to the tomato mixture in the bowl; stir well.
Place 1 crepe in a 9-inch pie plate coated with cooking spray; top with a heaping ⅓ cup spinach mixture and 1 T. provolone or parmesan cheese.
Repeat layers, ending with a crepe. Spoon ¼ cup reserved tomato mixture over top; sprinkle with remaining cheese. Bake at 425 for 15 minutes or until thoroughly heated.
NOTES : 1 serving = ¼ pie = 4 points 1 serving, pie made with part skim ricotta = 6 points 206⅕ cals, 7.0g fat, 29⅖%CFF, 3⅕ g fiber, 20⅖ g carbos, 17.7 g protein, 547 g sodium Recipe by: cooking light
Posted to EAT-LF Digest by Diana Slade <dianaslade@...> on Apr 12, 1999, converted by MM_Buster v2.0l.