Light and Healthy Spinach and Mushroom Crêpe Cake

2 months ago

Try these tasty spinach and mushroom-filled crepes, topped with parmesan cheese, for a light supper!


Spinach and Mushroom Crêpe Cake

Recipe and food preparation by Nina Daza Puyat

Makes 8-10 servings


1 bundle Spinach, washed and stemmed

3 Tbsps Butter

1 Onion, chopped

1 (400g) can Chopped mushrooms

½ cup Chicken stock

1 ½ cups Spaghetti sauce

1 ½ cups Cheddar cheese, grated

1 ½ cups Quickmelt cheese, grated

1 ½ cups Mozzarella cheese, grated

½ cup Grated Parmesan cheese

  1. Prepare a big pot of water and heat to a boil. As soon as water is boiling, add spinach leaves. Cook until it changes color, about two minutes.
  2. Scoop out spinach and drain in a colander. When cool enough to handle, squeeze to remove excess liquid. Chop finely then set aside.
  3. In a frying pan or wok, melt butter over low heat. Toss in onions and cook until soft and translucent.
  4. Next add mushrooms, spinach, and chicken stock. Simmer for 15-20 minutes. Turn off heat then pour out any excess liquid.


3 Tbsps Butter

3 Tbsps Flour

3 cups Whole milk

¼ tsp Salt

*Grated or ground nutmeg

  1. In a small saucepan, melt butter over low heat. Mix in flour and stir to cook, about two minutes. Pour in milk and stir with a wire whisk until mixture thickens. Season with salt and nutmeg. Turn off heat.


10-12 pcs Soft crêpes

3 tsps Grated Parmesan cheese

2 tsps Chopped parsley

  1. Line a cookie sheet pan with aluminum foil.
  2. Lay one crêpe in the center. Spread this with spaghetti sauce, followed by a layer of spinach-mushroom filling. Top with a layer of béchamel sauce, then a generous sprinkle of cheeses. Repeat procedure until spaghetti sauce and béchamel sauce have been used up. The last layer should be the cheese.
  3. Bake in a preheated 375°F oven for 20-30 minutes. Remove from the oven and sprinkle with grated Parmesan cheese and parsley. Serve warm.
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