Cheesy Spinach Ricotta Roll

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartman Estate in Arlington, Texas in 1984.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 12 ounces fresh spinach cooked
 * 2 cups ricotta cheese
 * 1 tablespoon fresh parsley chopped
 * 3 egg whites
 * 1 cup all purpose flour
 * 1⅓ cup water
 * ½ cup Parmesan cheese finely grated
 * 2 cups marinara sauce
 * olive oil

Directions

 * 1) Preheat oven to 325°F.
 * 2) Season spinach with salt and pepper then set aside.
 * 3) Mix ricotta cheese with grated Parmesan cheese and chopped parsley then set aside.
 * 4) Mix together egg whites, flour and water then beat with a wire whisk to get rid of lumps.
 * 5) Lightly coat a crepe pan with olive oil and heat to medium then ladle 2½ tablespoons batter into heated pan.
 * 6) Crepe batter should lightly cover the bottom of the pan in a thin layer.
 * 7) Tilt pan to cover evenly.
 * 8) When edges of crepe turn lacy and brown and crepe is cooked through remove crepe and stack on a plate.
 * 9) Continue until all batter is used.
 * 10) When the crepes are cooked assemble the rolls by spooning 2 rounded tablespoons of ricotta cheese mixture and 1 tablespoon spinach mixture.
 * 11) Fold each crepe to seal in mixture.
 * 12) Place rolled crepes in a greased rectangular casserole dish.
 * 13) When pan is full spoon marinara sauce over crepes and bake at 325 for 20 minutes.
 * 14) Serve with Parmesan cheese.