Instructions: In a large frying pan, saute onion and garlic in oil over medium heat until soft. Add mushrooms and saute until they begin to get limp. Add spinach and saute about 1 minute or until it begins to wilt. Cover with lid and steam 2 or 3 minutes.

Remove lid and saute until mixture is almost dry. Stir in marjoram. Set aside to cool for about 10 minutes. Stir in cottage cheese and 1 cup Gruyere.

Spread about 1/3 cup spinach mixture over half of each crepe and roll, or place filling in center and fold all four sides over into a square packet.

Place in greased baking dish. Brush with butter and sprinkle with remaining Gruyere.

Bake 10 or 15 minutes, until cheese has melted and begun to brown, and serve.

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