12 crepes 40 g/1 1⁄2 oz butter plus extra for greasing
500 g/1 lb 2 oz spinach
1 tablespoon olive oil
200 g/ 7 oz ricotta cheese
1 egg yolk 2 tablespoons freshly grated Parmesan cheese


1.oven to l80°C/350°F/Gas Mark.4. Grease an ovenproof drsh with butter. Cook the spinach, in just the water clinging to the leaves after washing, for 5 minutes, then drain. squeeze out as much liquid as possible and chop.
2.Melt 25 g/1 oz of the butter with the olive oil in a frying pan, add the spinach and cook over a low heat, stirring frequently, for 5 minutes. Transfer to a bowl and mix with the ricotta and egg yolk.Spread the mixtureonthe crepes, fotd in half and arrange in the prepared dish.
3.Sprinkle with the Parmesan and dot with the remaining butter. Bake for -15 minutes, then remove from the oven and leave to stand for a few m,inutes before serving.

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