Baked Spinach & Ri­cotta Crepes ✚

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SERVES 4 PREP 10 min­utes + cool­ing COOK 20 min­utes NU­TRI­TION 2171kJ; 24g fat (11g sat); 21g pro­tein; 45g car­bo­hy­drate; 4g fi­bre a serve COST $3.50 a serve

2 tea­spoons veg­etable

or olive oil

1 onion, finely chopped

1 clove gar­lic, crushed 250g frozen spinach, thawed 250g tub smooth ri­cotta

¾ cup freshly grated parme­san Finely grated zest of 1 lemon

(2 tea­spoons)

400g packet (8) frozen crepes,


400g jar tomato pasta sauce

1 Pre­heat oven to 200ºC/180ºC fan-forced. Grease a 2-litre (8-cup) shal­low oven­proof dish.

2 Heat oil in a large fry­ing pan over mod­er­ate heat. Cook and stir onion for 3 min­utes or un­til soft. Add gar­lic; cook and stir for 30 sec­onds or un­til fra­grant. Us­ing hands, squeeze any ex­cess liq­uid from spinach.

Add to the onion mix­ture; stir to com­bine. Trans­fer to a bowl. Cool.

3 Add the ri­cotta, half the parme­san and the lemon zest to spinach mix­ture; mix well. Sea­son to taste. Di­vide ri­cotta mix­ture be­tween crepes and roll up to en­close fill­ing. Pour a third of the pasta sauce over base of pre­pared dish. Ar­range crepes, in a sin­gle layer, over sauce. Pour over re­main­ing pasta sauce; top with the re­main­ing parme­san.

4 Bake for 15 min­utes or un­til bub­bling and cheese is golden.

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