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Spinach and Ricotta Pancakes

Dish Details:clock


INGREDIENTS:



115ml tablespoon olive oil
1 medium onion, chopped
340g fresh or frozen chopped spinach, defrosted and well drained
250g Galbani Finetta Ricotta or other brand ricotta
1/2 teaspoon ground nutmeg
salt and freshly ground black pepper
8 thin pancakes or crepes
2 tablespoons Galbani grated Parmigiano Reggiano or Grana Padano, or other brand parmesan or grana padano cheese


PREPARATION:
Preheat oven to 180C/350F/Gas mark 4. Heat the olive oil in a small pan and gently fry the onion until softened.

In a bowl mix the fried onion, spinach, Galbani Finetta Ricotta, nutmeg, salt and pepper.

Put pancakes onto a flat surface and spoon about 2 tablespoons of the filling onto each, spreading a little lengthwise.

Roll up the pancakes, cut in half and arrange (4 pieces) in four individual shallow ovenproof dishes.

Sprinkle with Galbani Parmiggiano Reggiana cheese. Bake or grill for 5 mins or until the cheese has melted.


PREP/COOK
INFORMATION:

Serves: 4

Source: Galbani

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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