Meat & Spinach Crepes
|Frozen chopped spinach||12 Ounce, thawed (1 Package)|
|Salad oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Onion||1 Small, chopped|
|Lean ground beef||1⁄2 Pound|
|Bulk pork sausage||1⁄4 Pound|
|Oregano leaves||1⁄2 Teaspoon|
|Canned tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Jack cheese||8 Ounce|
Prepare crepes, or bring to room temperature if refrigerated or frozen.
With your hands, squeeze as much moisture as possible from spinach.
Heat oil in a wide frying pan over medium-high heat.
Add garlic and onion; cook, stirring, until onion is soft but not browned (about 4 minutes).
Crumble in beef and sausage.
Cook, stirring occasionally and breaking up large pieces, until meat is browned; pour off excess fat.
Add spinach, salt, oregano, and pepper.
Cook over medium-high heat for 3 minutes or until all liquid has evaporated.
Spoon equal amount of filling down center of each crepe; roll to enclose.
Arrange crepes, side by side, seam side down, in a lightly greased 9 by 13-inch baking dish.
To heat, pour tomato sauce over crepes.
Sprinkle with cheese and bake, uncovered, in a 350° oven for 30 minutes (35 minutes, if refrigerated; 40 to 45 minutes, if frozen) or until hot and bubbly.