Stacked crepe-spinach torte

4 servings

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

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.

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