Best Spinach Pancake Recipes

SPINACH & RICOTTA PANCAKE BAKE

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.

SPINACH AND FETA PANCAKE WRAPS

Steps:

• Mix together eggs, butter, cream, and water. Mix together flour and salt. Whisk wet mixture into flour until smooth. Fold in egg whites and let rest for 15 minutes. Place a nonstick pan over medium heat lightly brush with oil. Place 1 ounce of batter in pan and saute both sides until lightly brown. Repeat with remaining batter. For the filling, melt the butter in a large saute pan and add the garlic. When the garlic browns slightly, add the spinach. Saute until spinach is cooked and let cool. Mix with remaining ingredients. Place 2 tablespoons of filling in each pancake and roll them up. Place rolls in 400-degree oven for 4 minutes. Remove from oven and serve.

SPINACH PANCAKE

Steps:

• Melt 3 tablespoons of butter in a skillet over medium-low heat. Add scallions and parsley; cook and stir constantly until scallions soften, about 2 minutes. Stir in spinach and cover; cook until spinach starts to wilt, about 5 minutes. Uncover and continue to cook, stirring occasionally until flavors combine, about 20 minutes.
• Beat eggs with an electric mixer in a large bowl until thick and light in color. Beat the spinach mixture into the eggs; add salt and ground black pepper.
• Melt remaining butter in a heavy 10-inch skillet over medium heat; pour in the egg mixture. Cover and cook until eggs are set, about 10 minutes. Loosen the edges of the pancake with a spatula; turn out onto a serving platter. Cut in two with a sharp knife.

SPINACH & FETA PANCAKE WRAPS

Steps:

• To make the pancakes, in a bowl, whisk together the eggs, melted butter, cream and club soda until combined. In another bowl, whisk together the flour and salt until combined. Whisk the egg mixture into the flour mixture until smooth, then fold in the egg white. Let the batter rest at room temperature for 15 minutes. Place a nonstick griddle over medium heat and heat until hot. Using 2 Tbs. batter for each pancake, drop the batter onto the griddle. Cook until a few holes form on top of the pancakes and they are golden brown underneath, about 1 minute. Using a spatula, turn the pancakes over and cook until golden brown underneath, about 1 minute more. Transfer the pancakes to a baking sheet and repeat with the remaining batter. Let stand until cool. Preheat an oven to 400°F. To make the filling, in a nonstick fry pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until golden brown, 1 to 2 minutes. Add the spinach and sauté until bright green and wilted, about 4 minutes. Remove from the heat and let cool until just warm. In a bowl, stir together the spinach, feta, Parmigiano-Reggiano and pine nuts until combined. Place 2 Tbs. filling in the bottom third of each pancake and roll up. Return the pancakes, seam side down, to the baking sheet. Transfer to the oven and bake until the pancake wraps are just warmed through, 4 to 5 minutes. Serve immediately. Makes 28 pancake wraps.

SPINACH, RICOTTA & TOMATO PANCAKE BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Defrost the frozen spinach in the microwave, leave to cool for 1-2 mins and squeeze out as much liquid as you can, then mix with the ricotta, nutmeg and some seasoning. Top six pancakes with the spinach mixture, then roll up and arrange on a baking sheet or in an ovenproof dish. Spoon over the pasta sauce over each pancake, then top each with cheese. Bake for 15-20 mins until hot and bubbling.

SPINACH PANCAKE QUESADILLAS

Steps:

• In a large saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3-4 minutes or until spinach is wilted. Drain well and chop. , Meanwhile, in a large bowl, beat cream cheese and nutmeg until blended. Stir in the spinach. Spread over pancakes; sprinkle with cheeses. Place each on a microwave-safe plate. , Microwave, uncovered, on high for 30-60 seconds or until cheese is melted. Fold in half; top with sour cream and tomato if desired.