Olive oil Preheat oven to 160ºC . Cook or thaw spinach and squeeze dry. Season with a little salt and pepper; set aside. Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside. MAKE THE CREPE BATTER: Mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps. COOK THE CREPES: Lightly coat a crepe pan with olive oil and heat to medium. Ladle 2.5 T crepe batter into heated pan. The crepe batter should lightly cover the bottom of the pan in a thin layer. Tilt pan to cover evenly. When edges of crepe turn lacy and brown and crepe is cooked through,remove crepe and stack on a plate. Continue until all the batter is used. When the crepes are cooked, assemble the rolls: spoon 2 rounded T of ricotta cheese mixture and 1 T spinach mixture on each crepe. Fold or roll each crepe to seal in mixture. MAKE AND COOK THE CASSEROLE: Place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes. Bake at 160ºC . for 15 to 20 minutes. Serve with grated Parmesan cheese. If you don't have a crepe pan, you can use a small (6-inch) frying pan. You can make your own marinara sauce, or use a prepared marinara or spaghetti sauce. NOTES: * An Italian vegetable casserole with spinach and cheese -Mana's spinach ricotta roll is a dish my roommate makes. She got the recipe from her Italian mother. I hope you like it as much as I do. : Difficulty: moderate. : Time: 1 hour preparation, 20 minutes baking. : Precision: approximate measurement OK. : Kathy Blain : Organization: California State University, Chico, California, USA : kgb@csuchico.EDU lll-crg!csuchico!kgb : Copyright (C) 1986 USENET Community Trust