Stacked Crepe-Spinach Torte

recipe
This layered dish is similar to lasagna, with crepes replacing the pasta.

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 221
Caloriesfromfat 26 %
Fat 6.3 g
Satfat 3.3 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 19.3 g
Carbohydrate 22.6 g
Fiber 3.4 g
Cholesterol 66 mg
Iron 3 mg
Sodium 691 mg
Calcium 371 mg

Ingredients

1 teaspoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried basil
1 (14.5-ounce) can diced tomatoes, undrained
3/4 cup fat-free ricotta cheese
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray
1/2 cup (2 ounces) shredded provolone or Parmesan cheese, divided

Preparation

Preheat oven to 425°.

Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Add basil and tomatoes; bring to a boil. Cook 4 minutes or until most of liquid evaporates. Spoon into a bowl; reserve 1/4 cup. Add ricotta cheese, salt, and spinach to remaining tomato mixture; stir well.

Place 1 crepe in a 9-inch pie plate coated with cooking spray; top with 1/3 cup spinach mixture and 1 tablespoon provolone cheese. Repeat layers, ending with a crepe. Spoon reserved 1/4 cup tomato mixture over top; sprinkle with remaining cheese. Bake at 425° for 15 minutes or until thoroughly heated.

Note:

Jim Fobel,

April 1999
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