Florentine Crepe Pie I

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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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