Source: Adrienne Meier, Ocean Mist Farms

Ingredients

2 cups fresh cooked Spinach (drained and chopped)
4 cooked, cooled and cubed Ocean Mist Artichoke hearts, bottoms and stems
(See "How to Prepare & Cook")
1-15 ounce container of low-fat ricotta cheese
1 egg
1/2 cup grated parmesan cheese
8 crepes (made from a packaged mix or your favorite recipe)
1-10 ounce container of light alfredo sauce
1/3 cup dry white wine
4 tablespoons of shredded parmesan cheese
1 teaspoon garlic salt
1/4 teaspoon nutmeg
salt & pepper to taste

Directions

In medium size mixing bowl combine ricotta cheese, egg and parmesan cheese. Once combined add Spinach, Artichokes and seasoning to mixture.

Divide Spinach/Artichoke mixture evenly between eight crepes (rolling up burrito style or in quarters). Place crepes in individual casserole dishes or one large casserole dish.

In medium sauce pan over medium heat combine alfredo sauce and wine until smooth and mixture comes to a slow boil (you may want to thin with broth or water to the consistency of heavy cream). Remove from heat and spoon sauce evenly over crepes.

Sprinkle crepes with parmesan cheese. Serve or cover with foil and refrigerate until ready to serve. To heat covered casserole, place in 325 degree oven for 25 minutes until hot .