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1
Wash spinach and remove stalks.
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2
Place in bowl and microwave for a very short time- divide the spinach leaves into 2-3 bunches, cover and cook a bunch at a time.
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3
Spinach should be limp.
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4
Drain well- squeeze as much liquid from cooked spinach as you can.
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5
Chop roughly.
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6
Add finely chopped onion, the Feta, Romano and Ricotta Cheese.
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7
Mix well.
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8
Add ground nutmeg, salt and pepper.
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9
Add lightly beaten egg.
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10
Set aside.
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11
CREPES-----------------.
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12
Method: Sift flour and salt into a bowl.
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13
Add eggs and a little milk.
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14
Beat well.
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15
Add the remaining milk and lastly the melted butter.
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16
Heat oil in crepe pan (or use spray).
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17
Pour about 3-4 tablespoons of crepe mixture into pan- enough to cover the base of the pan thinly and evenly.
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18
Cook over high heat for about 1 minute until mixture looks as though it is setting on the top and the underneath is lightly browned.
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19
Turn crere over and cook the other side for about 1/2 a minute.
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20
Remove from pan and place on piece of waxed paper.
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21
Continue until all the crepe mixture is used up.
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22
This recipe should yield approx.
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23
12 crepes.
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24
Place wax paper between crepes as you remove each one from the pan.
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25
ASSEMBLE THE CREPES------------.
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26
Place even amounts of Spinach mixture in the centre of each crepe.
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27
Fold crepe into a'parcel' and place in lightly greased baking dish.
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28
I usually have enough mixture for 8 crepes.
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29
Over the crepes spoon some Italian Tomato Sauce (easy to make)- onions, garlic, canned tomatoes, basil, oregano, salt and pepper.
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30
And then sprinkle lots of grated mozarella cheese!
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31
Place in moderate oven about 15-20 minutes.
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32
This recipe may seem fidley to some or alot of work but it's not really- believe me.
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33
The recipe is always nicer a day old and re-heated.
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34
Typing the recipe out has got my salivary glands going- I think I'll have to make it soon again.
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35
Cooked, diced chicken can also be added to the Spinach mixture.
