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Receta Stacked Crepe Spinach Torte
by Global Cookbook

Stacked Crepe Spinach Torte
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Ingredientes

  • 1 tsp extra virgin olive oil
  • 2 x garlic cloves chopped
  • 1/2 tsp dry basil
  • 1 can diced tomatoes (14 ounce), undrained
  • 3/4 c. fat-free ricotta cheese
  • 1/4 tsp salt
  • 1 pkt frzn minced spinach thawed, (10-oz)
  •     liquid removed and squeezed dry
  • 7 x Basic Crepes
  •     Cooking spray
  • 1/2 c. shredded provolone or possibly Parmesan cheese (2 ounces)
  •     cheese divided

Direcciones

  1. Preheat oven to 425F.
  2. Heat oil in a large nonstick skillet over medium heat. Add in garlic; saute/fry 1 minute. Add in basil and tomatoes; bring to a boil. Cook 4 min or possibly till most of liquid evaporates. Spoon into a bowl; reserve 1/4 c.. Add in ricotta cheese, salt, and spinach to remaining tomato mix; stir well.
  3. Place 1 crepe in a 9-inch pie plate coated with cooking spray; top with 1/3 c. spinach mix and 1 Tbsp. provolone cheese. Repeat layers, ending with a crepe. Spoon reserved 1/4 c. tomato mix over top; sprinkle with remaining cheese. Bake at 425F for 15 min or possibly till thoroughly heated.
  4. Yield: 4 servings (serving size: 1 wedge).