Mana's Spinach Ricotta Roll

Recipe Ingredients

1 lb	454g / 16oz	Cooked spinach - fresh or frozen
1 lb	454g / 16oz	Ricotta cheese - part skim milk
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
3		Egg whites
3/4 cup	46g / 1.6oz	All-purpose flour
1 1/2 cups	355ml	Water
1 cup	146g / 5.1oz	Parmesan cheese - finely grated
2 cups	474ml	Marinara sauce
		Olive oil
1		Preheat oven to 160 c. Cook or thaw
		Spinach and squeeze dry. Season with a
		Little salt and pepper; set aside.

Recipe Instructions

2. Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside.

3. Make the crepe batter: mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps.

4. Ladle 40 ml crepe batter into heated pan. The crepe batter should lightly cover the bottom of the pan in a thin layer. Tilt pan to cover evenly. When edges of crepe turn lacy and brown and crepe is cooked through, remove crepe and stack on a plate. Continue until all the batter is used.

5. When the crepes are cooked, assemble the rolls: spoon 50 ml of ricotta cheese mixture and 20 ml spinach mixture on each crepe. Fold or roll each crepe to seal in mixture.

6. Make and cook the casserole: place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes. Bake at 160 C for 15 to 20 minutes. Serve with grated Parmesan cheese.

Author's Notes: If you don't have a crepe pan, you can use a small frying pan. You can make your own marinara sauce, or use a prepared marinara or spaghetti sauce.

Source:
Kathy Blain Organization: California State University, Chico

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