Spinach and ricotta stuffed pancakes


  • 450g (1lb) spinach
  • 250g (9oz) Italian ricotta
  • ½ tsp ground nutmeg
  • 8 pancakes
  • 350g (12oz) cheese sauce
  • 25g (1oz) cheddar cheese, grated


  1. Preheat the oven to 200ºC, gas mark 6. Cook the spinach according to pack instructions until wilted and drain well, pressing out excess liquid.
  2. Chop coarsely and mix into the ricotta with nutmeg and seasoning.
  3. Divide the spinach mixture between the pancakes, roll up and place in a greased ovenproof dish.
  4. Heat the cheese sauce in a small saucepan for 1 minute, pour over the pancakes and sprinkle with cheddar.
  5. Bake for 20-25 minutes, then place under a preheated grill for 2-3 minutes until golden.


Preparation time: 10 mins

Makes: 4 pancakes

Nutrition: 489 calories, 27.1g fat, 14.7g sugar (sat fat 13.4g)



Serve with a side salad or garlic bread to create an evening meal