Savoury pancakes can be just as delicious as sweet ones, maybe more so. These Spinach and Ricotta Pancakes (two ways) are no exception. Filled with an Italian inspired filling these are simple to make and will make a delicious Pancake Day savoury main dish.

Spinach and Ricotta pancakes

Name: Spinach and Ricotta Pancakes
Prep time: 30 min
Cook time: 39 min
Total time: 69 min
Yield: 4
Ingredients: 1 tbsp olive or rapeseed oil; 1 onion (peeled and finely chopped); 400 g can chopped tomatoes; 1 tbsp tomato purée ((tomato paste)); 2 tsp mixed dried herbs; salt and pepper (to taste); 100 g plain flour ((all purpose)); 2 eggs; 300 ml milk; oil for frying; 1 tbsp olive or rapeseed oil; 1 small onion (sliced); 1 clove garlic (chopped); 200 g baby spinach leaves; 250 g ricotta cheese; salt and freshly ground black pepper; ½ tsp grated nutmeg; 6 tbsp Parmesan cheese (grated)

The filling for these pancakes is quick and easy to make. Spinach and ricotta is a classic combination in Italian cooking and it works really well as a filling for pancakes. Make the pancakes (see How to Make Pancakes),then make the filling. Sauté the onion and then add a little garlic followed by the spinach which is cooked until wilted. Lastly the ricotta, some Parmesan and some seasoning is added to complete the filling. Spoon into the centre of the pancakes and wrap up to enclose. Serve with a sprinkling of Parmesan. A side salad is a good accompaniment but not essential.

Spinach and Ricotta Pancakes with Really Easy Tomato Sauce

While these pancakes taste great as they are, they are also delicious served with my Really Easy Tomato Sauce. Which can be served spooned over the pancakes or on the side.

The great thing about serving the pancakes with the tomato sauce is that you can make the filled pancakes and the sauce in advance and then reheat in the oven. The pancakes can be made a couple of days in advance (or longer if frozen), the filling and tomato sauce can also be made in advance. Ideal for serving midweek if you are working or don’t have much time in the evenings and of course on Shrove Tuesday- Pancake Day!

Step By Step Spinach and Ricotta Pancakes

5 from 5 votes

Spinach and Ricotta Pancakes

Prep Time

30 mins

Cook Time

39 mins

Total Time

1 hr 9 mins

You can make these delicious Spinach and Ricotta Pancakes, served plain or with my Really Easy Tomato Sauce.

Course: Easy Midweek Meal, Main Course

Cuisine: Modern British

Skill Level: Moderate

Servings: 4

Calories: 438 kcal

Author: Jacqui Bellefontaine

Ingredients

Really Easy Tomato Sauce (optional)

1 tbsp olive or rapeseed oil
1 onion peeled and finely chopped
400 g can chopped tomatoes
1 tbsp tomato purée (tomato paste)
2 tsp mixed dried herbs
salt and pepper to taste

Pancakes

100 g plain flour (all purpose)
2 eggs
300 ml milk
oil for frying

Spinach and Ricotta Filling

1 tbsp olive or rapeseed oil
1 small onion sliced
1 clove garlic chopped
200 g baby spinach leaves
250 g ricotta cheese
salt and freshly ground black pepper
½ tsp grated nutmeg
6 tbsp Parmesan cheese grated

metric - US cups

Method

First make the tomato sauce if using.
Make the Pancakes and keep warm.
To make the filling, heat the oil in a large saucepan and cook the onion gently for about 5 minutes until softened and beginning to colour. Add the garlic and cook for 1 minute.
Add the spinach and cook stirring until just wilted. You may have to add the spinach in batches to fit it in the pan.
Add the ricotta cheese, salt, pepper, nutmeg and half the grated Parmesan cheese and mix well.
Take one pancake and place about 1/8 of the filling in the centre and fold up to enclose. Repeat with the remaining pancakes and filling and serve immediately sprinkled with the remaining Parmesan cheese, with or without the sauce.
Alternatively, Place the filled pancakes in a shallow ovenproof dish. Spoon the sauce over the top and sprinkle with the remaining cheese. When ready to serve bake in the centre of a preheated oven 180℃ (160℃ fan)/350°F/gas mark 4 for 30 minutes until piping hot.

Recipe Notes

I used bags of ready washed baby spinach leaves. If you wash your own spinach, make sure that it is almost dry before adding to the pan. Pour off any excess liquid from the spinach before adding the ricotta or the filling will be too wet.

NB Nutritional values calculated without salt and pepper.

Nutrition Facts

Spinach and Ricotta Pancakes

Amount Per Serving

Calories 438 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 9g 45%

Cholesterol 126mg 42%

Sodium 423mg 18%

Potassium 806mg 23%

Total Carbohydrates 38g 13%

Dietary Fiber 4g 16%

Sugars 9g

Protein 20g 40%

Vitamin A 109.9%

Vitamin C 35.5%

Calcium 45.9%

Iron 41.1%

* Percent Daily Values are based on a 2000 calorie diet.

: Cook the onion until soft. Add garlic.

: Add the spinach, cook until wilted.

: Add ricotta, Parmesan, seasoning and nutmeg. Mix well.

: Place filling in middle of the pancake.

: Fold over edges until the filling is enclosed

: Place filled pancakes in an ovenproof dish.

: Spoon over tomato sauce and sprinkle with remaining Parmesan.

: Bake until piping hot. Serve

Looking for a sweet pancake for dessert, try my Coconut and Banana Pancakes or Pancakes with Roasted Strawberries.

Spinach and Ricotta Pancakes

Spinach and Ricotta pancakes

Spinach and Ricotta Pancakes with Really Easy Tomato Sauce

Step By Step Spinach and Ricotta Pancakes

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