---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Florentine Crepe Pie I
  Categories: S_living, Pies
       Yield: 1 Servings
  
       1    Recipe basic crepes
            Spinach filling
            Mushroom filling
            Swiss cheese sauce
     1/4 c  (about
       1    Ounce) shredded swiss cheese
       1 ts Paprika
            Fresh parsley sprigs (optio
            Tomato roses (optional)
            Spinach filling
       1    (10-ounce) package frozen
            Chopped spinach
     1/4 c  Swiss cheese sauce
  
   Place 1 crepe in a lightly greased 10″ quick dish or
   pie plate. Spoon about two tablespoons Spinach Filling
   over crepe, spreading evenly. Top with anothe crepe;
   then spoon about two tablespoons Mushroom Filling over
   top, and spread evenly. Repeat procedure with
   remaining crepes, Spinach Filling, and Mushroom
   Filling, ending with a crepe.Spoon Swiss Cheese Sauce
   over stack of crepes. Top with shredded Swiss cheese
   and paprika.Bake at 375 degrees for 20 to 25 minutes
   or until sauce is bubbly and top is lightly browned.
   Garnish with parsley sprigs and tomato roses, if
   desired. Cut into wedges to serve. Yield: 6 servings.
   
   SPINACH FILLING Cook spinach according to package
   directions; drain well. Combine spinach and Swiss
   Cheese Sauce, stirring well. Yield: 1-1/2 cups.NOTE:
   1-1/2 cups cooked fresh spinach may be substitute for
   frozen spinach. Recipe continues on Florentine Crepe
   Pie2.
   
   Southern Living
  
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