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    Spinach and Ricotta Pancakes

    Published: Feb 9, 2018 · Modified: Feb 7, 2019 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
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    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.

    two stuffed pancakes on a plate with knife and fork on the side

    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. two pancakes on a plate with one cut open with a fork

    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.

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    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!

     

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    Step By Step Spinach and Ricotta Pancakes

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    Spinach and Ricotta Pancakes

    Print Recipe Pin Recipe Save Recipe Saved!
    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
    Prep Time 30 mins
    Cook Time 39 mins
    Total Time 1 hr 9 mins
    Servings 4
    Calories 438
    Author Jacqueline Bellefontaine

    Ingredients

    Really Easy Tomato Sauce (optional)

    • 1 tablespoon olive or rapeseed oil
    • 1 onion peeled and finely chopped
    • 400 g can chopped tomatoes
    • 1 tablespoon tomato purée (tomato paste)
    • 2 teaspoon 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 tablespoon 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 teaspoon grated nutmeg
    • 6 tablespoon Parmesan cheese grated
    metric - US cups

    Instructions

    • 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 ⅛ 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.

    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

    Calories: 438kcal | Carbohydrates: 38g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 126mg | Sodium: 423mg | Potassium: 806mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5495IU | Vitamin C: 29.3mg | Calcium: 459mg | Iron: 7.4mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

     

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    Cook the onion until soft. Add garlic.
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    Add the spinach, cook until wilted.
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    Add ricotta, Parmesan, seasoning and nutmeg. Mix well.

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    Place filling in middle of the pancake.
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    Fold over edges until the filling is enclosed
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    Place filled pancakes in an ovenproof dish.

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    Spoon over tomato sauce and sprinkle with remaining Parmesan.
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    Bake until piping hot. Serve

     

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

    « How to Make Really Easy Tomato Sauce
    Blood Orange Curd »

    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Lesley Garden

      February 07, 2019 at 4:36 pm

      5 stars
      These look delicious, funnily enough my girls and I were talking about savoury pancakes so I’ll be adding these to my list to try.

      Reply
    2. Kirsty Hijacked By Twins

      February 18, 2018 at 2:50 pm

      Mmmm these pancakes are great all year round. Thank you for sharing with #CookBlogShare x

      Reply
      • Jacqueline Bellefontaine

        February 18, 2018 at 7:07 pm

        They are indeed good all year round. We should bring in a pancakes are not just for Pancake day campaign!

        Reply
    3. Corina Blum

      February 16, 2018 at 10:13 pm

      5 stars
      I love the combination of spinach and ricotta and think it's a great filling for pancakes! I love how you've presented them too.

      Reply
      • Jacqueline Bellefontaine

        February 17, 2018 at 12:40 pm

        Thank you Corina.

        Reply
    4. Nicola

      February 15, 2018 at 9:27 pm

      These look so good and your pictures have made me crave savoury pancakes! I agree that they can be just as delicious as sweet pancakes. What a treat!

      Reply
      • Jacqueline Bellefontaine

        February 16, 2018 at 1:07 pm

        Thank you Nicola. If my post has made you crave savoury pancakes then my job is done 🙂

        Reply
    5. Eb Gargano | Easy Peasy Foodie

      February 14, 2018 at 7:49 pm

      5 stars
      Oh I so agree about how savoury pancakes can be just as delicious as sweet ones. I lived in Paris for a bit and I used to love going to creperies and ordering the savoury galettes. Cheese and mushroom is my favourite! But I love the flavours you've got going on here - kind of cannelloni crossed with pancakes. YUM! Eb x

      Reply
      • Jacqueline Bellefontaine

        February 15, 2018 at 12:40 pm

        Cannelloni crossed with pancakes is a great description for this dish Eb

        Reply
    6. Catherine b

      February 14, 2018 at 9:36 am

      5 stars
      A great success thank you. Easy and tasty.

      Reply
      • Jacqueline Bellefontaine

        February 15, 2018 at 12:41 pm

        Catherine So pleased you liked them.

        Reply
      • Jacqueline Bellefontaine

        February 15, 2018 at 12:41 pm

        So pleased you liked them

        Reply
    7. [email protected]

      February 14, 2018 at 12:17 am

      Pinned! This is a must make for me! It has everything I love in it!

      Reply
      • Jacqueline Bellefontaine

        February 15, 2018 at 12:43 pm

        Thank you Patrick, all things I love too. Hope you get round to trying them and do let me know what you think

        Reply
    8. Jo Allison / Jo's Kitchen Larder

      February 13, 2018 at 10:15 pm

      5 stars
      These look so good Jacqui! We are having spinach and ricotta stuffed pasta shells for dinner tomorrow but next time I shall try the filling with pancakes for a change!

      Reply
      • Jacqueline Bellefontaine

        February 15, 2018 at 12:44 pm

        I think it works really well but I may be biased:)

        Reply
    9. Cat | Curly's Cooking

      February 13, 2018 at 1:25 pm

      These look so tasty and such a great idea.

      Reply
      • Jacqueline Bellefontaine

        February 13, 2018 at 6:39 pm

        Thank you Cat they really are and I am not keeping these just for pancake day. I shall be making these again. I like the fact that you can prep ahead.

        Reply
    10. Donna

      February 13, 2018 at 1:05 pm

      We're so boring with our pancakes. The kids and husband have Nutella and I have either jam or banana and syrup! I might try these though, such a good idea! #CookBlogShare

      Reply
      • Jacqueline Bellefontaine

        February 13, 2018 at 6:41 pm

        Do give them a go Donna, they are great because they can be made in advance which is always useful. I think they make a great midweek meal for any time of the year.

        Reply
    11. jenny paulin

      February 13, 2018 at 7:45 am

      5 stars
      these look delicious Jacqueline. I did not mean to offend your beautiful savoury pancakes with my comment about those Findus crispy ones last night on FB! yours look far more sophisticated and tasty. I like savoury pancakes I must admit x

      Reply
      • Jacqueline Bellefontaine

        February 13, 2018 at 6:45 pm

        Not in the least bit offended. I had completely forgotten about those crispy fried ones but when you mentioned it they did look similar. I think these would be rather nice deep fried but sadly that would increase the calorie content somewhat! So I'll stick with them as is as they are very tasty.

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

    More about me →

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