Spinach and ricotta pancakes
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 large onionhalved and sliced butter
- 1 clove garliccrushed
- 1 bag spinachwashed
- 1 × 250g tub ricotta
- 1 lemonzested
- 50g parmesangrated
- 8 (look for ones without added sugar) ready-made pancakes
- 350g jar tomato pasta saucegood quality
Nutrition: per serving
- kcal506
- fat21.7g
- carbs58.7g
- fibre4.5g
- protein22.6g
- salt2.59g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Cook the onions in a knob of butter in a large pan, until soft, caramelised and dark golden. Add the garlic and spinach and cook until the spinach is completely wilted. Cool.
step 2
Mix in the ricotta, lemon zest and half the parmesan and season. Divide between 8 pancakes and roll each one up to make an evenly filled tube.
step 3
Spread ⅓ of the sauce on the bottom of a baking dish. Sit the pancakes side by side in the dish (like cannelloni). Pour the rest of the sauce over. Sprinkle over the rest of the parmesan. Bake for 25-30 minutes until bubbling and the cheese is golden.
