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
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
You can make these delicious Spinach and Ricotta Pancakes, served plain or with my Really Easy Tomato Sauce.
- 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
- 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.
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.
Looking for a sweet pancake for dessert, try my Coconut and Banana Pancakes or Pancakes with Roasted Strawberries.