Baked spinach & ricotta pancakes

Recipe uploaded by

olive magazine

11 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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

http://www.bbcgoodfood.com/recipes/12953/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 45 minutes

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk