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Baked Spinach & Ricotta Pancakes

Baked Spinach & Ricotta Pancakes

  • Difficulty:
  • Serving: 10
  • Cook time: 15
  • Passive time: 30


  • pack of Green's Pancake Mix
  • 1 medium egg
  • 1 large onion, sliced thinly
  • 2 garlic cloves, sliced thinly
  • 250 g spinach, washed
  • 250 g ricotta cheese
  • Zest of 1 lemon
  • 50 g Parmesan cheese, grated
  • 350 g jar of tomato and basil pasta sauce
  • Butter




  1. Heat oven to 200°C (180°C for fan oven) / Gas Mark 6.
  2. Melt a knob of butter in a large pan, and add the sliced onions.
  3. Cook until soft and golden brown in colour.
  4. Add the garlic and washed spinach.
  5. Cook gently until the spinach is completely wilted.
  6. Remove from heat and allow to cool.
  7. Make the pancakes as per back of the pack, separating each cooked pancake with a piece of greaseproof paper until all 10 have been cooked.
  8. Add the ricotta, lemon zest and half the Parmesan cheese to the onion and spinach and mix well.
  9. Divide the mixture between the pancakes and roll each one into a tube.
  10. Place 1/3 of the pasta sauce into a large baking dish.  Place the pancakes side by side on top of the sauce.  Cover with the remaining pasta sauce.
  11. Sprinkle with the remaining parmesan cheese.
  12. Place in the oven and cook for 25 – 30 minutes until the cheese is golden.

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