Spinach and Ricotta Pancakes

Name: How to cook Spinach and Ricotta Pancakes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Andrea

Spinach and Ricotta Pancakes

A healthier and lighter alternative to the classic spinach and ricotta cannelloni.

Ingredient

Food ration :

4 servings

12-14

small pancakes (see link for a healthier pancake mix)

2 tsp

dried mixed herbs

500 g

carton of tomato passata

185 g

ricotta Cheese

125 g

low fat soft cheese

good pinch of ground nutmeg

450 g

fresh spinach

garlic cloves, finely diced

40 g

parmesan cheese, grated

Cooking instructions

* Step 1

Preheat oven to 200c.

* Step 2

Make the pancakes following the recipe attached. I made my pancakes in the morning and once they were cooled I covered them with clingfilm until it was time to cook the spinach and ricotta pancakes.

* Step 3

In a large pan cook the spinach with the garlic until the spinach wilted. Drain and press in the colander to remove excess water.

* Step 4

Cut the spinach once it has cooled.

* Step 5

Using a wooden spoon mix the ricotta cheese, soft cheese, nutmeg and spinach together.

* Step 6

Reserve to heaped teaspoons of the grated parmesan and mix the remaining cheese in the spinach mix.

* Step 7

Add just over a tablespoon or enough mixture to each pancake that it won't over spill when rolled. Gently roll the pancakes up and place side by side in an oven proof baking dish.