1 ts Olive oil
2 Garlic cloves; minced
1/2 ts Dried basil
14 1/2 oz Diced tomato; undrained
3/4 c Nonfat ricotta cheese
1/4 ts Salt
10 oz Frozen chopped spinach;
-thawed, drained, squeezed
-dry
7 Basic crepes–recipe follows
Cooking spray
1/2 c Provolone cheese; shredded
—or parmesan
Preheat oven to 425.
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, reserving 1/4 cup. Add
ricotta cheese, spinach, and salt to the tomato mixture in the bowl; stir
well.
Place 1 crepe in a 9-inch pie plate coated with cooking spray; top with a
heaping 1/3 cup spinach mixture and 1 T. provolone or parmesan cheese.
Repeat layers, ending with a crepe. Spoon 1/4 cup reserved tomato mixture
over top; sprinkle with remaining cheese. Bake at 425 for 15 minutes or
until thoroughly heated.
NOTES : 1 serving = 1/4 pie = 4 points 1 serving, pie made with part skim
ricotta = 6 points 206.2 cals, 7.0g fat, 29.4%CFF, 3.2 g fiber, 20.4 g
carbos, 17.7 g protein, 547 g sodium
Yields
4 servings
