SPINACH & RICOTTA PANCAKE BAKE

Spinach & ricotta pancake bake image

Make pancakes on Shrove Tuesday and serve our spinach and ricotta pancake bake for dinner. For dessert, choose one of our sweet pancake recipes

Provided by Cassie Best

Time 45m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil , plus a drizzle
3 garlic cloves , crushed
400g can chopped tomatoes
200g bag baby spinach
250g tub ricotta
grating of nutmeg
4 large pancakes or crêpes (see recipe, below)
225g ball mozzarella , drained and torn into small pieces
50g parmesan or vegetarian alternative, grated

Steps:

Heat the oil in a pan, add 2 garlic cloves and sizzle for a few seconds, then tip in the tomatoes. Season, and bubble for 10-15 mins until reduced to a thick sauce. Microwave the spinach for 2 mins to wilt, or by tipping into a colander and pouring over a kettle full of hot water. When cool enough to handle, squeeze out as much liquid as you can, then roughly chop.
Heat the oven to 220C/200C fan/gas 7. Mix together the ricotta, spinach, a generous grating of nutmeg, the remaining crushed garlic and some salt and pepper. Spread the tomato sauce over the base of a shallow baking dish about 20cm x 30cm. Divide the spinach mixture between the pancakes, spreading it over half the surface. Fold each pancake in half, then in half again to make a triangle. Lay the pancakes on top of the sauce, scatter with the mozzarella and parmesan. Drizzle with a little more oil and bake for 15-20 mins until bubbling.

Nutrition Facts : Calories 513 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium