Spinach pancake cake

Pancake Cake with Spinach and Cheese Filling – A Delicacy Enjoyed with Love

When it comes to dishes that effortlessly combine versatility with refined taste, pancake cake with spinach and cheese filling tops the list. This dish is not only an inspired choice for a festive meal but can also serve as an elegant appetizer or a nutritious main course. Additionally, it’s a wonderful way to introduce vegetables into the daily diet without sacrificing flavor. Let’s discover together how to prepare this savory cake!

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 6

Ingredients

For the pancakes:
- 2 fresh eggs
- 200 g flour
- 3 tablespoons sour cream
- 200 ml sparkling water
- Flour as needed (to achieve a thicker batter)

For the spinach filling:
- 400 g frozen spinach (or fresh if you prefer)
- 2 medium ripe tomatoes
- 2 eggs
- 1 onion
- 2 cloves of garlic
- 200 ml vegetable broth (or water if you don’t have broth)
- 250 g sheep cheese (or mozzarella for a creamier touch)
- A little olive oil
- Fresh herbs (parsley, dill)

Brief History

Pancakes are a dish with deep roots in culinary traditions around the world, each culture having its own variation. Pancake cake with filling is a modern reinterpretation of this classic dish, combining flavors and textures, paying homage to simple yet delicious ingredients.

Step-by-Step Instructions

Step 1: Preparing the pancakes

1. Pancake batter: In a large bowl, whisk the 2 eggs with a whisk. Add the sour cream and mix well. Start incorporating the flour gradually, stirring continuously to avoid lumps. Then add sparkling water, adjusting the consistency with flour until you achieve a batter that is slightly thicker than regular pancake batter. Let the batter rest for about 10 minutes.

2. Cooking the pancakes: Heat a non-stick skillet, grease it with a little olive oil, and pour a ladle of pancake batter. Cook the pancake on one side until golden, then flip it and cook on the other side. Repeat until you’ve used all the batter. You should get about 6 pancakes (maybe even 7, if you’re bold like me and sacrificed one with jam).

Step 2: Preparing the spinach filling

1. Sauté the onion and garlic: In a pot or deep skillet, add a little olive oil and sauté the finely chopped onion together with the crushed garlic. Let them become translucent and fragrant, about 3-4 minutes.

2. Add the spinach: If using frozen spinach, it’s best to thaw it beforehand. Add the spinach to the pot along with the diced tomatoes and vegetable broth. Season with salt and let the mixture simmer for 15 minutes, stirring occasionally.

3. Finalizing the filling: Once the mixture has reduced, turn off the heat and add the chopped fresh herbs. After it cools slightly, incorporate the 2 beaten eggs and grated cheese. Mix well until everything is homogeneous.

Step 3: Assembling the pancake cake

1. Preparing the baking dish: Line a 26 cm diameter baking dish with parchment paper for easier release of the cake.

2. Layering the pancakes: Start with two pancakes, placing them at the bottom of the dish. Add a layer of spinach filling and sprinkle some cheese on top. Continue this process: two pancakes, filling, cheese, until you finish the ingredients. The last layer should consist of two pancakes, topped with a beaten egg and grated cheese.

3. Baking: Preheat the oven to 180 degrees Celsius and bake the cake for about 30 minutes or until the cheese on top becomes golden and bubbly.

Serving and Suggestions

Pancake cake with spinach and cheese filling can be served warm or cold, being equally delicious in both variations. You can accompany it with a fresh green salad or a garlic yogurt sauce for an extra flavor boost. This recipe pairs perfectly with a glass of dry white wine or freshly squeezed tomato juice.

Variations and Tips

- Ingredient variations: If you want to experiment, you can add sautéed mushrooms to the filling, feta cheese for a stronger flavor, or even some chopped nuts for a crunchy texture.
- Olive oil: Don’t forget to use good quality olive oil, which will add a deep flavor to the final dish.
- Fresh spinach: Although frozen spinach is convenient, fresh spinach brings a vibrant note and a more pleasant texture. If you opt for this, use about 600 g, as it reduces significantly when cooked.

Nutritional Benefits

This pancake cake is not only delicious but also nutritious. Spinach is rich in vitamins A, C, and K, as well as essential minerals like iron and calcium. Cheese provides protein and calcium, while eggs contribute to a healthy protein intake. Additionally, pancakes are a good source of carbohydrates, providing the necessary energy for an active day.

Frequently Asked Questions

1. Can I use another type of cheese?
Yes, you can use mozzarella, feta, or even ricotta, depending on your preferences.

2. How long can the pancake cake be stored?
The cake keeps well in the refrigerator for 2-3 days. You can reheat it in the oven to restore its crispy texture.

3. Can I freeze the cake?
Yes, the cake can be frozen. Make sure it is well covered to prevent freezer burn. You can reheat it directly from the freezer in the oven.

In conclusion, pancake cake with spinach and cheese filling is a simple yet flavorful recipe, perfect for any occasion. Whether you prepare it for a family meal or a party with friends, this dish will surely bring smiles to everyone’s faces! Enjoy it with love and don’t forget to share this delicacy with your loved ones!

 Ingredients: For the pancakes: 2 eggs, 200 g flour, 3 tablespoons sour cream, 200 ml sparkling water, flour as needed to make a thicker batter. I ended up with 6 pancakes (and 1 sacrificed with jam because I couldn't resist the craving). For the spinach filling: I used 400 g frozen spinach (it would have been better with fresh spinach like in the original recipe, but I didn't have any), 2 tomatoes, 2 eggs, 1 onion, 2 cloves of garlic, 200 ml vegetable broth, 250 g sheep cheese, a little olive oil, herbs (parsley, dill).

 Tags:  pancake cake special appetizers savory pancakes vegetable pancakes