To make the filling, heat 1 tablespoon oil in a large saucepan and cook one small chopped onion gently for about 5 minutes until softened and beginning to colour. Add 1 chopped garlic clove and cook for 1 minute.
Add 200g (7oz) spinach and cook stirring until just wilted. You may have to add the spinach in batches to fit it in the pan.
Add 250g (9oz) ricotta cheese, salt, pepper, ½ teaspoon nutmeg and 3 tablespoons of 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.
To make baked pancakes
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
Cook's Tips: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.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. Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning.)