| 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 <dianaslade@mindspring.com> on Apr
12, 1999, converted by MM_Buster v2.0l.
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