Baked Spinach & Ricotta Pancakes
Packed with flavorful spinach and creamy ricotta, these stuffed pancakes are a delightful twist on traditional savory pancakes. The layers of tangy tomato sauce, rich cheese, and earthy spinach create a satisfying dish that's perfect for a cozy night in. Enjoy the comforting aroma wafting from the oven as these pancakes bake to golden perfection.
— Constant Cookbook
Ingredients
- 1 large onion , halved and sliced
- butter
- 1 garlic clove , crushed
- 1 bag spinach , about 250g, washed
- 1 x 250g tub ricotta
- 1 lemon , zested
- 50g Parmesan (or vegetarian alternative), grated
- 8 ready-made pancakes (look for ones without added sugar)
- 350g jar good-quality tomato pasta sauce
Instructions
- Heat the oil in a pan, add 2 garlic cloves and sizzle for a few seconds, then tip in the tomatoes. Season, and bubble for 10-15 mins until reduced to a thick sauce. Microwave the spinach for 2 mins to wilt, or by tipping into a colander and pouring over a kettle full of hot water. When cool enough to handle, squeeze out as much liquid as you can, then roughly chop.
- Heat the oven to 220C/200C fan/gas 7. Mix together the ricotta, spinach, a generous grating of nutmeg, the remaining crushed garlic and some salt and pepper. Spread the tomato sauce over the base of a shallow baking dish about 20cm x 30cm. Divide the spinach mixture between the pancakes, spreading it over half the surface. Fold each pancake in half, then in half again to make a triangle. Lay the pancakes on top of the sauce, scatter with the mozzarella and parmesan. Drizzle with a little more oil and bake for 15-20 mins until bubbling.
Yield
Serves 4
Nutrition
- Calories: 513 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 1.1 milligram of sodium
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