Instructions: Place 1 crepe in a lightly greased 10" quick dish or pie plate. Spoon about two tablespoons Spinach Filling over crepe, spreading evenly. Top with anothe crepe; then spoon about two tablespoons Mushroom Filling over top, and spread evenly. Repeat procedure with remaining crepes, Spinach Filling, and Mushroom Filling, ending with a crepe.Spoon Swiss Cheese Sauce over stack of crepes. Top with shredded Swiss cheese and paprika.Bake at 375 degrees for 20 to 25 minutes or until sauce is bubbly and top is lightly browned.

Garnish with parsley sprigs and tomato roses, if desired. Cut into wedges to serve.

Yield: 6 servings.

SPINACH FILLING Cook spinach according to package directions; drain well. Combine spinach and Swiss Cheese Sauce, stirring well.

Yield: 1-1/2 cups.NOTE:
1-1/2 cups cooked fresh spinach may be substitute for frozen spinach. Recipe continues on Florentine Crepe Pie2.

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