SPINACH, RICOTTA AND OLIVE PANCAKES

Ready-made pancakes are used as an alternative to pasta in this delicious dish with creamy ricotta, spinach and tomato sauce.

Serves 4

Prep time 30 minutes

Cook Time 30 minutes

Difficulty Medium

Home » Recipes » Dinner » SPINACH, RICOTTA AND OLIVE PANCAKES

Ingredients

1 large onion halved and sliced

1 clove garlic crushed

1 bag spinach washed

250g ricotta

440g of Fragata stoneless black Hojiblanca olives

1 lemon zested

50g parmesan grated

8 ready-made pancakes - look for ones without added sugar

350g jar good quality passata

Method

Heat the oven to 200C/fan 180C/gas 6. Cook the onions in a knob of butter in a large pan, until soft, caramelised and dark golden. Add the garlic and spinach and cook until the spinach is completely wilted. Cool.

Mix in the ricotta, lemon zest, half the parmesan, and season. Divide between 8 pancakes and roll each up to make an evenly filled tube.

Spread ⅓ of the sauce on the bottom of a baking dish. Sit the pancakes side by side in the dish (like cannelloni). Pour the rest of the sauce over. Sprinkle over the rest of the parmesan. Bake for 25-30 minutes until bubbling and the cheese is golden.