Hot in the Kitchen

Last night, I finally used two giant bags of spinach from the CSA in crespelle, the Italian version of a crepe.

I cooked down the spinach, then sauteed it with onion and mushrooms (also from the CSA) and mixed it all together with some freshly grated romano cheese and a bechamel sauce.

The crespelle were filled with the spinach mixe, laid in a baking pan, drizzled with more bechamel, sprinkled with more cheese (yay!), and then baked.

They were amazing, and Philip giggled at me as I moaned, savoring each bite.

They were great today, too, as a delightful lunch!

(And yes, that apron says "La Cucina Italiana;" I got it as a gift when I subscribed to one of the best magazines ever.)