Main Meals Recipes

Spinach and Ricotta Pancakes

While for many Shrove Tuesday will mean pancakes for breakfast, I prefer to have my savoury pancakes for dinner!

Whatever crepes you have left over can be donated to pudding in the form of lemon and sugar, but making this savoury dish is sure to be a crowd pleaser.

You can use ready made thin pancakes, or crepes, as long as they aren’t sweetened. If you’re making your own, this is a great opportunity to add some extra nutritious ingredients, such as I have (sesame and linseeds) to help increase the fibre content.

Serves 4


  • 6-8 savoury pancakes
  • 400g spinach
  • 2 onions, I’ve used red, diced
  • 1 tbsp olive oil
  • 2 garlic cloves, chopped
  • 400g passata
  • 500g ricotta
  • Zest of 1 unwaxed lemon
  • 1/4 nutmeg, grated
  • 1 ball mozzarella


  • Preheat the oven to 180°C/ 170°C Fan
  • Cook the spinach in a pan on the lowest setting till completely wilted. Allow to cool and squeeze as much liquid out using a clean tea towel. Roughly chop.
  • Meanwhile, cook the onions in the olive oil and allow to soften and become translucent. Add the garlic and cook for a further 2 minutes before adding the passata. Cook for 5 minutes while you prepare the pancake filling.
  • Mix the ricotta, lemon zest and nutmeg. Season to taste with salt and pepper and add the roughly chopped spinach.
  • Layer half the tomato sauce into a large ovenproof dish.
  • Add a generous spoonful of the ricotta mix into the middle of a pancake, spreading through the center. Roll the pancake up and place in the passata sauce. Repeat until all the pancakes and ricotta mixture are used.
  • Spread the remaining tomato sauce over the tops of the pancakes and top with torn pieces of mozzarella.
  • Bake in the oven for 20-25 minutes till golden brown and bubbling.

Per serving 455kcal/ 24.7g fat/ 13.7g saturated fat/ 31.2g carbohydrates/ 5.9g fibre/ 24.2g protein

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