Oven-baked pancakes with spinach and curd
Oven Pancakes with Spinach and Ricotta
Get ready for a delicious culinary experience! This oven pancake recipe with spinach and ricotta can turn even the most reluctant vegetable eaters into true fans of this nutritious ingredient. Spinach, rich in vitamins and minerals, is used in this recipe not only for its nutritional benefits but also for its fresh and flavorful taste. Not to mention that the ricotta filling adds perfect creaminess, while the béchamel and tomato sauces perfectly complement this dish.
Preparation time: 30 minutes
Baking time: 20-30 minutes
Total time: 60 minutes
Servings: 4
Ingredients:
For pancakes:
- 60 g flour
- 125 ml milk
- 4 eggs
- 30 g melted butter
- A pinch of salt
Filling:
- 200 g ricotta
- 400 g fresh spinach
- Salt and pepper to taste
- Fresh chopped basil
- Fresh chopped sage
Béchamel sauce:
- 30 g butter
- 30 g flour
- 250 ml milk
- Salt and white pepper to taste
- A pinch of nutmeg
Tomato sauce:
- 3 large tomatoes or 1 cup of tomato puree (with bell pepper for a more intense flavor)
- 2 garlic cloves
- Fresh thyme
- Salt and pepper to taste
- Fresh chopped basil for garnish
- 50 g grated cheese for topping
Step by step:
1. Preparing the pancakes:
Start by combining the eggs with a pinch of salt in a large bowl. Use a mixer or a whisk to beat them well. Slowly add the melted butter while constantly mixing. Continue by incorporating the milk, mixing until smooth. Finally, add the flour and mix vigorously to avoid lumps. Let it rest for 10 minutes.
2. Baking the pancakes:
Heat a non-stick skillet over medium heat. Pour a ladle of the pancake batter and spread it evenly. Cook for 1-2 minutes on each side or until lightly browned. Repeat the process until all the batter is used, placing the pancakes on a plate to cool.
3. Preparing the spinach filling:
Wash the spinach well under cold running water and chop it finely. In a skillet, melt 2 tablespoons of butter and add the spinach. Cook for about 5 minutes, stirring frequently, until it wilts. Season with salt, pepper, basil, and sage. Remove the skillet from heat and fold in the ricotta, mixing until smooth. Let it cool.
4. Preparing the béchamel sauce:
In a saucepan, melt 30 g of butter. Add the flour and whisk vigorously to form a roux. Gradually add the milk, continuing to stir to avoid lumps. Cook over medium heat, stirring until the sauce thickens. Season with salt, white pepper, and a pinch of nutmeg. Remove from heat and let it cool.
5. Preparing the tomato sauce:
In a skillet, sauté the sliced garlic in olive oil until golden. Add the peeled and chopped tomatoes or the tomato puree. Let it simmer over low heat until the sauce reduces slightly. Season with thyme, salt, and pepper, then add the chopped basil for extra flavor.
6. Assembling the pancakes:
Fill each pancake with a spoonful of the spinach and ricotta filling, rolling them carefully like stuffed cabbage rolls. Grease a baking dish with a little butter and arrange the filled pancakes in it.
7. Finishing the dish:
Pour the béchamel sauce evenly over the pancakes, then add the tomato sauce on top. Sprinkle the grated cheese for a delicious topping. Preheat the oven to 180°C and bake the pancakes for 20-30 minutes or until golden and bubbly.
8. Serving:
Serve the pancakes warm, garnished with fresh chopped basil. You can accompany this dish with a fresh green salad or a tomato and onion salad with olive oil for a contrast of flavors.
Useful tips:
- If you don't have ricotta, you can use cottage cheese or cream cheese for a similarly delicious variant.
- Spinach can be replaced with other greens, such as parsley or dill, depending on your preferences.
- If you want a stronger flavor, you can add a crushed garlic clove to the spinach filling.
- For a less acidic tomato sauce, you can add a teaspoon of sugar.
Nutritional notes:
These pancakes are an excellent source of protein, thanks to the eggs and ricotta, as well as vitamins and minerals from spinach. One serving contains approximately 350-400 calories, depending on the ingredients used and the portion served.
Frequently asked questions:
- Can I use frozen spinach?
Yes, but make sure to thaw and squeeze it well to remove excess water.
- Can I prepare the pancakes in advance?
Absolutely! You can make the pancakes a day ahead and store them in the fridge. Reheat them in the oven before serving.
This recipe is not just a delicious way to combine ingredients from your fridge, but also an opportunity to experiment in the kitchen. Let your imagination soar and add your personal touch! Happy cooking!
Ingredients: For pancakes: 60 g flour, 125 ml milk, 4 eggs, 30 g melted butter, 1 pinch of salt. Filling: 200 g ricotta, 400 g spinach, salt, pepper, basil, sage. Béchamel sauce: 30 g butter, 30 g flour, 250 ml milk, salt, white pepper, nutmeg. Tomato sauce: 3 large tomatoes or 1 cup of broth (I used broth with peppers), 2 cloves of garlic, thyme, salt, pepper, fresh basil, 50 g grated cheese (for sprinkling on top).
