Spinach & ricotta pancake bake

  • Rating: 5 out of 5.7 ratings
Magazine subscription – 3 issues for just £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make pancakes on Shrove Tuesday and serve our spinach and ricotta pancake bake for dinner. For dessert, choose one of our sweet pancake recipes

  • Vegetarian
Nutrition: Per serving



  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, February 2020

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.7 ratings

Sponsored content