Completely defrost the spinach and squeeze out any excess liquid. Add the butter or olive oil to a skillet and saute the scallions about 2 minutes. Add the spinach and continue to cook about 5 minutes longer. Add the sesame oil, cheddar, and mozzarella, folding the spinach over the cheese until it melts. Season with salt and pepper. Remove the filling from the pan and cool before stuffing your blintz crepes. If you refrigerate the mixture, it is best to bring the spinach to room temperature, and drain again before stuffing or your blintzes will be soggy. Recipe by: CHEF DU JOUR SHOW #DJ9416 - INGRID CROCE
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|Serving Size: 1 Serving (638g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 154 (51%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 0mg||0 %|
|Sodium 616.8mg||21 %|
|Potassium 2159.1mg||57 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 18.1g||72 %|
|Sugars, other 8.2g|
|Protein 22.7g||32 %|
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Calories per serving: 300
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