Name: Mana's Spinach Ricotta Roll
Ingredients: 1 lb Cooked spinach; fresh or frozen; 1 lb Ricotta cheese, part skim milk; 1/4 c Fresh parsley; chopped; 3 Egg whites; 3/4 c All-purpose flour; 1 1/2 c Water; 1 c Parmesan cheese; finely grated; 2 c 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.

Surely those who know the great passionate heart of Jehovah must deny their own loves to share in the expression of His. Consider the call from the Throne above, 'Go ye,' and from round about, 'Come over and help us,' and even the call from the damned souls below, 'Send Lazarus to my brothers, that they come not to this place.' Impelled, then, by these voices, I dare not stay home while Quichuas perish. So what if the well-fed church in the homeland needs stirring? They have the Scriptures, Moses, and the Prophets, and a whole lot more. Their condemnation is written on their bank books and in the dust on their Bible covers. American believers have sold their lives to the service of Mammon, and God has His rightful way of dealing with those who succumb to the spirit of Laodicea.

Jim Elliot

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian	Cheese, Italian	4	Servings

INGREDIENTS

1	lb	Cooked spinach; fresh or frozen
1	lb	Ricotta cheese, part skim milk
1/4	c	Fresh parsley; chopped
3		Egg whites
3/4	c	All-purpose flour
1 1/2	c	Water
1	c	Parmesan cheese; finely grated
2	c	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.

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.
Difficulty    : moderate. Precision
: approximate measurement OK.

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