• Recipe Book
0.0/5 rating (0 votes)


  • Ready in:
  • 30 minutes
  • Serves:
  • 4
  • Complexity:
  • medium


  • 500g (raw weight) of spinach leaves
  • 500g Ricotta cheese
  • Salt and pepper to taste
  • 600ml milk
  • 1 onion
  • 1 bay leaf
  • 2 cloves
  • 6 black peppercorns
  • 50g butter
  • 50g plain flour
  • Pinch of grated nutmeg (optional)
  • Salt and pepper to taste
  • 100g Parmesan Cheese
  • Method

    Make up a batch of pancakes, either plain or Buckwheat, using the pancake batter recipe.

    For the filling:
    Steam the spinach until tender (microwaving in a cling filmed container works very well for spinach, don’t add water)

    Drain any excess liquid from the spinach and add the Ricotta cheese, salt and pepper to taste. Mix well.

    Divide the mixture between the cooked pancakes and roll up. Place the pancakes in a single layer in an ovenproof dish.

    For the Béchamel sauce:
    Impale the onion with the cloves and place in a saucepan with the bay leaves, peppercorns and milk. Bring to a simmer and then leave to stand

    Melt the butter in a pan and stir in the flour, cook over a low heat for a couple of minutes.

    Strain the milk into the flour and butter and stir well (a whisk is best to avoid lumps)
    Cook for a few minutes and add the grated nutmeg if using.

    Pour the sauce over the pancakes and sprinkle over the Parmesan cheese.

    Bake in a preheated oven 190C/380C Gas 4 for 30 – 40 minutes, or microwave, and grill the top.

    Leave a comment

    You are commenting as guest. Optional login below.