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Spinach & ricotta pancake bake

Spinach & ricotta pancake bake

Name: Spinach & ricotta pancake bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp olive oil plus a drizzle; 3 garlic cloves crushed; 400g can chopped tomatoes; 200g bag baby spinach; 250g tub ricotta; grating of nutmeg; 4 large pancakes or crêpes (see recipe, below); 225g ball mozzarella drained and torn into small pieces; 50g parmesan or vegetarian alternative, grated

Cassie Best

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.8 out of 5.21 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil

plus a drizzle
3 garlic cloves

crushed
400g can chopped tomatoes
200g bag baby spinach
250g tub ricotta
grating of nutmeg
4 large pancakes

or crêpes (see recipe, below)
225g ball mozzarella

drained and torn into small pieces
50g parmesan

or vegetarian alternative, grated

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Nutrition: Per serving

kcal513
fat32g
saturates17g
carbs25g
sugars8g
fibre2g
protein30g
salt1.1g

Method

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.

Recipe from Good Food magazine, February 2020

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A star rating of 4.8 out of 5.21 ratings

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