Time: 30 minuti più cottura
Difficulty: Facile

A mouth-watering first course, melted mozzarella and ham wrap the spinach. How to resist the scent that stretches as soon as it is churned out?
In addition to the touch of color, these vegetables loved by young and old give so much taste.
Characteristics
They belong to the Chenopodiacee family, rich in vitamin A, folic acid and iron. They are friends of sight thanks to lutein and are effective in case of constipation.
The harvesting period of spinach is from November to March, there are several species that also vary in leaf size and color.
Historical background
Spinach seems to have originated about 2000 years ago in Persia, then brought to India and ancient China through Nepal in 647 A.D. In 827 A.D., the Saracens introduced spinach in Sicily.
Notes
The name "spinach" comes from the Persian aspanahk, which means "crossed with thorn".

Ingredients for the production of crepes
250 g lactose free milk
1 whole egg
1 yolk
80-100 g prepared for pasta Molino dalla Giovanna
30 g fine rice flour
4 g salt to taste
0,5 g black pepper
Lactose-free butter to fatten the pan
Ingredients for the filling
300 g fresh spinach
200 g mozzarella without lactose
70 g butter without lactose
80 g grated parmesan cheese
150 g cooked ham
A clove of garlic
Extra virgin olive oil q.b.
Salt and pepper q.b.
Type of method: direct
Tools: immersion blender, creps pan, baking pan
Cooking: in pan - oven

Process for making the dough:
Arrange the milk and the eggs in a tall bowl and work with a hand blender, or with a mixer.
Add the flours and continue to blend, followed by a pinch of salt and pepper, whisk again, then pass through a sieve and let rest in the refrigerator for 30 minutes.
Procedure for making crepes:
After the rest time prepare the pancakes, take a small non-stick pan from crepes and melt on the fire a knob of butter, dry the pan with absorbent kitchen paper, put it back on the fire and pour a ladle of mixture, Rotate the pan so that it is evenly distributed.
Cook for about 1 minute, then turn the crespella with the help of a scoop and finish cooking.
Transfer to a tray, so that it cools, and proceed in this way until all the dough is exhausted.
Procedure for making the filling:
Chop the mozzarella and put to drain in a colander.
Meanwhile, clean the spinach, removing the leaves not intact or decayed and wash the remaining with plenty of running water. Dry gently and set aside. Take a large pan, melt the butter with a clove of garlic peeled and chopped and let it become golden. Add the spinach, season with salt and cover and cook for about 7/8 minutes over low heat, then turn off.
Procedure for filling and cooking:
On each crespella, arrange half slice of ham, the spinach mixture, a portion of mozzarella and close the wallet, put the pancakes on a cocottina terra cotta or baking sheet, add the nuts of butter on each piece, Sprinkle with the remaining Parmesan cheese and bake in the oven at 220 pieces for about 6 minutes.
Remove from the oven and serve on each individual plate.