Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         ground chuck
     1/4  cup           onion -- chopped
     1/4  cup           celery -- chopped
     1/4  cup           carrot -- shredded
   1                    garlic clove -- small, minced
     1/2  package       spinach -- frozen
   2      tablespoons   wine -- dry white, italian
   1      tablespoon    parmesan -- grated
   1                    egg -- beaten
     1/2  teaspoon      basil -- dried
     1/4  teaspoon      or#gano -- dried
     1/4  tablespoon    salt
                        light cr#pes
                        pam spray
     1/2  cup           milk -- skim
   2      tablespoons   flour
     1/2  cup           -- water
     1/2  teaspoon      chicken bouillon granules
     1/8  teaspoon      salt
   1      dash          pepper -- white
     1/2  cup           mozzarella -- shredded
                        parsley -- fresh, chopped

Preparation:

Combine ground chuck, onion, celery, carrot, and garlic in a skillet; cook over medium heat until meat is browned, stirring to crumble beef. Drain mixture in a colander, and pat dry with paper towels. Wipe pan drippings from skillet; return beef mixture to skillet. Thaw and drain spinach; press between paper towels to remove excess liquid. Add spinach, wine, Parmesan, egg, basil, or#gano, and salt; stir well. Spoon 3 tablespoons meat mixture down the center of each cr#pe; fold sides over, and place seam side up in a 13"x9"x2" baking dish coated with Pam. Set aside. Combine milk and flour in a small saucepan, stirring until smooth. Add water, bouillon granules, and seasonings. Cook over medium heat, stirring constantly, until sauce thickens and comes to a boil. Pour sauce over cr#pes. Cover and bake at 375 degrees for 20 minutes. Sprinkle with mozzarella and bake uncovered an additional 5 minutes. Serve garnished with parsley sprigs.