Spinach and Ricotta Pancakes
recipe
Spinach and Ricotta Pancakes
No commentsIngredients
- 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
Serves:
4
Directions
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- Preheat oven to 190C/375F/Gas mark 6. 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 tablespoons of the filling onto each, spreading a little lengthwise.
- Roll up the pancakes, cut in half and arrange (pieces) in four individual shallow ovenproof dishes. Sprinkle with Galbani Parmiggiano Reggiana cheese and tomato sauce (optional). Bake or grill for 5 mins or until the cheese has melted.
Source: Galbani
Meal type:
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