Gateau Florentine

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8  servings Ingredients: Spinach Filling 2 tablespoons (1/4 stick) butter 1 tablespoon minced green onion 1-1/2 cups chopped blanced fresh spinach or 1-1/2 cups thawed frozen chopped spinach, squeezed dry 1/4 teaspoon salt 2-1/2 cup mornay sauce Mushroom Filling 1 tablespoon butter 1-1/2 teaspoons vegetable oil 1/2 pound mushrooms, chopped 1 tablespoon minced green onion 1 8-ounce package cream cheese, room temperature 1 egg 1/2 cup shredded Swiss cheese Salt and freshly ground pepper 8-10-inch crepes Chopped fresh parsley for garnish Directions: For Spinach filling:  Melt the butter in medium heat.  ADd onion and suate briefly.  Stir in spinach and salt and cook until heated through, about 2 to 3 minutes.  Stir in  1/2 cup mornay.  Set aside. For mushroom filling:  Heat butter and oil in small skillet over medium-high heat.  Add mushrooms and onion and saute until golden, about 5 to 6 minutes.  Beat cream cheese, egg and Swiss cheese in medium bowl until well blended.  Season with salt and pepper.  Stir in mushrooms and onion. Preheat oven to 35o degrees F.  Generously butter 12 inch round baking dish.  Place crepe in bottom of dish and spread with 1/4 of spinach filling.  Top with second crepe and spread with 1/4 of mushroom filling.  Repeat layering, ending with crepe.  Cover with temaining mornay sauce/  Bake until hot and bubbly, about 25 to 30 minutes.  Sprinkle with parsley.  Cut into wedges and serve immediately.