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Spinach and Ricotta Pancake Bake

A savory pancake bake filled with creamy ricotta and vibrant spinach, topped with melted mozzarella and parmesan, perfect for Shrove Tuesday or any special occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 513
Ingredients Method Notes

Ingredients
  

For the Tomato Base
  • 1 tbsp olive oil Plus extra for drizzling
  • 3 cloves garlic, crushed
  • 400 g can chopped tomatoes
  • Salt and black pepper, to taste
For the Filling
  • 200 g bag baby spinach
  • 250 g tub ricotta cheese
  • Fresh nutmeg, for grating
  • 4 large pancakes or crêpes Homemade or store-bought
For Topping
  • 225 g ball mozzarella, drained and torn into small pieces
  • 50 g parmesan cheese, grated Or vegetarian alternative

Method
 

Preparation
  1. Heat the olive oil in a medium pan over medium heat. Add 2 crushed garlic cloves and let them sizzle until fragrant.
  2. Pour in the chopped tomatoes, season with salt and pepper, and let it bubble for 10-15 minutes until thickened.
  3. In the meantime, wilt the spinach in the microwave for 2 minutes or pour hot water over it in a colander. Once cool, squeeze out excess liquid and chop.
  4. Preheat your oven to 220C (or 200C fan/gas 7).
  5. In a mixing bowl, combine the ricotta with spinach, a generous grating of nutmeg, the remaining crushed garlic, and a pinch of salt and pepper.
Assembly
  1. Spread the tomato sauce across the base of a shallow baking dish.
  2. Divide the spinach and ricotta mixture among the pancakes, spreading it over half of each one. Fold each pancake into triangular parcels.
Baking
  1. Arrange the filled pancakes on top of the tomato sauce, scatter with mozzarella and parmesan, and drizzle with olive oil.
  2. Bake for 15-20 minutes, until the cheese is bubbling and golden.

Notes

Make-ahead magic: Assemble up to step 6, cover with foil, and refrigerate. You might need an extra 5 minutes cooking time if it’s cold. For a twist, add crumbled feta, sautéed mushrooms, or cooked chicken.