Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

100 g Spinach
- trimmed washed well
175 g Ricotta cheese
4 tb Parmesan, freshly grated
2 Eggs; lightly beaten
8 Cr?pes
100 g Italian Fontina cheese
-- cut into 8 strips
Salt, pepper
Grated nutmeg

It's worth while making this dish for friends on a special occasion-
it takes a little time to prepare, but every mouthful justifies the
effort!

Cook the spinach in its own water for 2-3 minutes, until the leaves
are soft. Drain, squeeze dry and chop it. In a bowl combine it well
with the Ricotta, 2 tbs of the Parmesan, the eggs, and the nutmeg,
salt and pepper to taste.

Spread about 3 tbs of the mixture on each cr?pe, put a strip of the
Fontina across the centre, and roll up the cr?pes to enclose the
filling. Arrange them seam side down in one layer in a buttered
gratin dish. Sprinkle the remaining Parmesan over the cr?pes and bake
in the middle of a preheated oven at 220 degrees C / 425 degrees F /
gas 7 for 15-20 minutes, or until they are puffed and golden.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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