Spinach & ricotta pancake bake

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(5 ratings)

Prep: 10 mins Cook: 35 mins

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal513
  • fat32g
  • saturates17g
  • carbs25g
  • sugars8g
  • fibre2g
  • protein30g
  • salt1.1g
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Ingredients

  • 1 tbsp olive oil, plus a drizzle
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 garlic cloves, crushed
  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 200g bag baby spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • grating of nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 4 large pancakes or crêpes (see recipe, below)
  • 225g ball mozzarella, drained and torn into small pieces
  • 50g parmesan or vegetarian alternative, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

  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.

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Comments, questions and tips

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Carolyne Murray's picture
Carolyne Murray
22nd Jun, 2020
5.05
No ricotta so used goats cheese and no pancakes so used tortilla wraps. First spinach crop from the garden and was absolutely delicious!
teammay
17th Apr, 2020
5.05
Family loved this. Used frozen spinach, squeezed dry and shop bought tomato and chilli sauce. Grated cheddar on top instead of parmesan. Lovely stuff!
Snoozym
25th Feb, 2020
5.05
This is delicious! I only made 4 pancakes and added fresh basil, onion, black olives and a pinch of paprika to the tomato sauce. Will definitely make this again.
lyndsay001
25th Feb, 2020
5.05
A winner! I doubled the amount of tomatoes as it didn’t seem enough, and I’m glad I did as the sauce reduced right down in the oven. I also left out the parmesan as it felt like cheese-overload, but the dish is so light that it can take it. I will add it next time. A great pancake day recipe that my husband now wants every week!
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