Spinach And Ricotta Crêpes - cooking recipe

Ingredients

1/2 lb frozen spinach, thawed, excess liquid squeezed out
1 lb fresh low-fat ricotta cheese
1 clove garlic, minced
1 pinch nutmeg
8 None frozen crepes, thawed
3 oz Cheddar cheese, grated
2 None large tomatoes, halved crosswise, seeds removed, flesh finely chopped
2 tbsp fresh flat-leaf parsley, chopped

Preparation

Preheat oven to 400\u00b0F. Lightly grease a large baking dish.
Combine spinach, ricotta, garlic and nutmeg. Season. Distribute filling over center of crepes. Roll up to enclose filling. Place crepes, seam-side down, in prepared dish and sprinkle with cheese. Bake for 20 mins, or until melted and bubbling. Let cool for 5 mins.
Top crepes with chopped tomato and parsley. Serve immediately.