Spinach, onions, and ricotta come together to be stuffed into crepes. Occasionally, I see crepes for sale if you don’t have time to make your own, but alternatively try filling fresh lasagna noodles. A little sauce or a sprinkle of a favorite cheese is a nice touch, but not necessary either. Using brown rice lasagna noodles or brown rice flour in the crepes will make this dish gluten-free.

Ingredients

• 1 teaspoon olive oil
• 1 onion, fine dice
• 1 lb spinach, frozen and defrosted or two lbs fresh
• 1 lb ricotta cheese
• 1 tablespoon dill, fresh or 1 teaspoon dry
• ½ teaspoon salt
• 1 pinch black pepper
• 8 crepes, or lasagna noodles, cooked
• ½ cup half and half, optional or heavy cream

Other Meals

• Spinach Crepes with Roasted Carrots
• Spinach Crepes & Orange Glazed Beets