Name: Stacked Crepe-Spinach Torte
Ingredients: 1 ts Olive oil; 2 Garlic cloves; minced; 1/2 ts Dried basil; 14 1/2 oz Diced tomato; undrained; 3/4 c Nonfat ricotta cheese; 1/4 ts Salt; 10 oz Frozen chopped spinach; thawed, drained, squeezed dry; 7 Basic crepes--recipe follows; Cooking spray; 1/2 c Provolone cheese; shredded -or parmesan

In Shansi I found Chinese Christians who were accustomed to spend time in fasting and prayer. They recognized that this fasting, which so many dislike, which requires faith in God, since it makes one feel weak and poorly, is really a Divinely appointed means of grace. Perhaps the greatest hindrance to our work is our own imagined strength; and in fasting we learn what poor, weak creatures we are-dependent on a meal of meat for the little strength which we are so apt to lean upon.

Hudson Taylor

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Vegetarian, Main, Dishes	4	servings

INGREDIENTS

1	ts	Olive oil
2		Garlic cloves; minced
1/2	ts	Dried basil
14 1/2	oz	Diced tomato; undrained
3/4	c	Nonfat ricotta cheese
1/4	ts	Salt
10	oz	Frozen chopped spinach; thawed, drained, squeezed dry
7		Basic crepes–recipe follows
		Cooking spray
1/2	c	Provolone cheese; shredded -or parmesan

INSTRUCTIONS

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 1/4 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 1/3 cup spinach mixture and 1 T. provolone or parmesan cheese.
Repeat layers, ending with a crepe. Spoon 1/4 cup reserved tomato mixture
over top; sprinkle with remaining cheese. Bake at 425 for 15 minutes or
until thoroughly heated.
NOTES : 1 serving = 1/4 pie = 4 points 1 serving, pie made with part skim
ricotta = 6 points 206.2 cals, 7.0g fat, 29.4%CFF, 3.2 g fiber, 20.4 g
carbos, 17.7 g protein, 547 g sodium
Recipe by: cooking light
Posted to EAT-LF Digest by Diana Slade <[email protected]> on Apr
12, 1999, converted by MM_Buster v2.0l.

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