Free Recipe Stacked Crepe-Spinach Torte
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Stacked Crepe-Spinach Torte Recipe
1 ts Olive oil
2 Garlic cloves; minced
1/2 ts Dried basil
14-1/2 oz Diced tomato; undrained
3/4 c Nonfat ricotta cheese
1/4 ts Salt
10 oz Frozen chopped spinach;
-thawed, drained, squeezed
-dry
7 Basic crepes-recipe follows
Cooking spray
1/2 c Provolone cheese; shredded
-or parmesan
Stacked Crepe-Spinach Torte Preparation
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 1/4 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 1/3 cup spinach mixture and 1 T. provolone or parmesan cheese. Repeat layers, ending with a crepe. Spoon 1/4 cup reserved tomato mixture over top; sprinkle with remaining cheese. Bake at 425 for 15 minutes or until thoroughly heated. NOTES : 1 serving = 1/4 pie = 4 points 1 serving, pie made with part skim ricotta = 6 points 206.2 cals, 7.0g fat, 29.4%CFF, 3.2 g fiber, 20.4 g carbos, 17.7 g protein, 547 g sodium Recipe by: cooking light Posted to EAT-LF Digest by Diana Slade <dianaslade@mindspring.com> on Apr 12, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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