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Spinach & ricotta pancake bake

A star rating of 4.8 out of 5.10 ratingsRate
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  • 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
NutrientUnit
kcal513
fat32g
saturates17g
carbs25g
sugars8g
fibre2g
protein30g
salt1.1g
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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

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.

Goes well with

Recipe from Good Food magazine, February 2020

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A star rating of 4.8 out of 5.10 ratings
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