Cheesy Spinach Ricotta Roll

== Description ==
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartman Estate in Arlington, Texas in 1984.
* Contributed by Catsrecipes Y-Group
== Ingredients ==
* 12 ounces fresh spinach cooked
* 2 cups ricotta cheese
* 1 tablespoon fresh parsley chopped
* 3 egg whites
* 1 cup all purpose flour
* 1⅓ cup water
* ½ cup Parmesan cheese finely grated
* 2 cups marinara sauce
* olive oil
== Directions ==
# Preheat oven to 325°F.
# Season spinach with salt and pepper then set aside.
# Mix ricotta cheese with grated Parmesan cheese and chopped parsley then set aside.
# Mix together egg whites, flour and water then beat with a wire whisk to get rid of lumps.
# Lightly coat a crepe pan with olive oil and heat to medium then ladle 2½ tablespoons batter into heated pan.
# Crepe batter should lightly cover the bottom of the pan in a thin layer.
# Tilt pan to cover evenly.
# When edges of crepe turn lacy and brown and crepe is cooked through remove crepe and stack on a plate.
# Continue until all batter is used.
# When the crepes are cooked assemble the rolls by spooning 2 rounded tablespoons of ricotta cheese mixture and 1 tablespoon spinach mixture.
# Fold each crepe to seal in mixture.
# Place rolled crepes in a greased rectangular casserole dish.
# When pan is full spoon marinara sauce over crepes and bake at 325 for 20 minutes.
# Serve with Parmesan cheese.
Category:Cathy's Recipes
Category:Spinach Recipes
Category:Ricotta cheese Recipes
Category:Egg white Recipes
Category:Parmesan cheese Recipes