Stacked Crepe-Spinach Torte

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
• 7 Basic Crepes
• Cooking spray
• 1/2 cup (2 ounces) shredded provolone or Parmesan cheese, divided

Preparation

1. Preheat oven to 425°.
2. 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.
3. 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.