Baked spinach & ricotta pancakes

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olive magazine

5 ratings

Recipe by olive magazine

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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.
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.
3. Spread 1/3 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.

Per serving

506 kcalories, protein 22.6g, carbohydrate 58.7g, fat 21.7 g, saturated fat 11.1g, fibre 4.5g, salt 2.59 g

Latest comments and suggestions

• julian

  13 October 2009

  julian commented on this recipe

  This is like a Cannelloni recipe with unsweetened pancakes instead of Cannelloni Pasta Tubes. Not sure I'd want to give this a try, since I could only imagine the pancakes going really soggy. I'd love to hear some comments from others that may have tried this before I attempt it.

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• brinx

  14 October 2009

  brinx rated and commented on this recipe

  

  Worked out nicely as a filling dinner. Definitely avoid sugary pancakes as the recipe suggests. I tried it with standard Tesco pancakes and, combined with the lemon etc, they made for an odd taste. Very good otherwise - the filling mixture is tasty.

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• kateee

  17 October 2009

  kateee commented on this recipe

  I didnt want to buy supermarket pancakes and had a bit of time, so I made my own. I used: 100g plain flour 2 eggs 250ml milk 1tbspn veg oil 1 tspn salt 1/4 tspn smoked paprika/chili powder (anything to give it a bit of extra flavour) some cracked black pepper torn basil leaves a small handful parmesan I just whisked it all up and they worked really well...and tasted gorgeous! They really added something to the dish!

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• Liezel

  29 October 2009

  Liezel rated and commented on this recipe

  

  This is a wonderful recipe. I did not have very high hopes, but I gave it a bash and both myself and the hubby love it! I am definitely going to play around with it. When I have more time I will consider making my own pancakes, but stire bought was more than adequate. I left out the lemon rind, I just did not see it working with the rest of the flavours. Next time I am going to make a bolognese sauce, instead of the spinach stuffing. Will keep you posted on which stuffing works the best... yummy!

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• hayleyrachel

  05 November 2009

  hayleyrachel rated this recipe

  

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• gemconyard

  17 November 2009

  gemconyard rated and commented on this recipe

  

  I was so dissapointed with this recipe as the picture looks delicious. I used Sainsburys unsweetened pancakes and follow the recipe but it was awful. The Pancakes went really soggy and no-one could eat it :-( The sauce would work really well with Cannelloni tubes, will try that another time.

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• Patou

  18 November 2009

  Patou rated and commented on this recipe

  

  We loved this. I did tinker with the recipe quite a bit. I made my own pancakes with soya milk, made the tomato sauce with tinned tomatoes reduced with onion, garlic and basil so it wouldn't make the dish soggy and used grated gruyere instead of parmesan, double the quantity of cheese recommended. I was lucky, it worked very well.

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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 , grated
• 8 ready-made pancakes (look for ones without added sugar)
• 350g jar good-quality tomato pasta sauce

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

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 , grated
• 8 ready-made pancakes (look for ones without added sugar)
• 350g jar good-quality tomato pasta sauce

Per serving

506 kcalories, protein 22.6g, carbohydrate 58.7g, fat 21.7 g, saturated fat 11.1g, fibre 4.5g, salt 2.59 g

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