Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         cooked spinach -- fresh or frozen
   1      pound         ricotta cheese -- part skim milk
     1/4  cup           fresh parsley -- chopped
   3                    egg whites
     3/4  cup           all-purpose flour
   1 1/2  cups          water
   1      cup           parmesan cheese -- finely grated
   2      cups          marinara sauce
                        olive oil
   1                    preheat oven to 160 c. cook or thaw
                        spinach and squeeze dry. season with a
                        little salt and pepper; set aside.

Preparation:

2. Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside. 3. Make the crepe batter: mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps. 4. Ladle 40 ml crepe batter into heated pan. The 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 the batter is used. 5. When the crepes are cooked, assemble the rolls: spoon 50 ml of ricotta cheese mixture and 20 ml spinach mixture on each crepe. Fold or roll each crepe to seal in mixture. 6. Make and cook the casserole: place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes. Bake at 160 C for 15 to 20 minutes. Serve with grated Parmesan cheese. Author's Notes: If you don't have a crepe pan, you can use a small frying pan. You can make your own marinara sauce, or use a prepared marinara or spaghetti sauc