Stacked Crepe-Spinach Torte
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1 (14.5-ounce) can diced tomatoes, undrained
- 3/4 cup fat-free ricotta cheese
- 1/4 teaspoon salt
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- Cooking spray
- 1/2 cup (2 ounces) shredded provolone or Parmesan cheese, divided
- Preheat oven to 425u0b0.
- 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; reserve 1/4 cup. Add ricotta cheese, salt, and spinach to remaining tomato mixture; stir well.
- Place 1 crepe in a 9-inch pie plate coated with cooking spray; top with 1/3 cup spinach mixture and 1 tablespoon provolone cheese. Repeat layers, ending with a crepe. Spoon reserved 1/4 cup tomato mixture over top; sprinkle with remaining cheese. Bake at 425u0b0 for 15 minutes or until thoroughly heated.
olive oil, garlic, basil, tomatoes, ricotta cheese, salt, cooking spray, provolone
Taken from www.myrecipes.com/recipe/stacked-crepe-spinach-torte (may not work)