Spinach & ricotta pancake bake

Make pancakes on Shrove Tuesday and serve our spinach and ricotta pancake bake for dinner. For dessert, choose one of our sweet pancake recipes

  • Prep:10 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 513
  • fat 32g
  • saturates 17g
  • carbs 25g
  • sugars 8g
  • fibre 2g
  • protein 30g
  • salt 1.1g


  • 1 tbsp olive oil, plus a drizzle
  • 3 garlic cloves, crushed
  • 400g can chopped tomatoes
  • 200g bag baby spinach
  • 250g tub ricotta
  • grating of nutmeg
  • 4 large pancakes or crêpes (see recipe, below)
  • 225g ball mozzarella, drained and torn into small pieces
  • 50g parmesan or vegetarian alternative, grated


  1. Heat the oil in a pan, add 2 garlic cloves and sizzle for a few seconds, then tip in the tomatoes. Season, and bubble for 10-15 mins until reduced to a thick sauce. Microwave the spinach for 2 mins to wilt, or by tipping into a colander and pouring over a kettle full of hot water. When cool enough to handle, squeeze out as much liquid as you can, then roughly chop.

  2. Heat the oven to 220C/200C fan/gas 7. Mix together the ricotta, spinach, a generous grating of nutmeg, the remaining crushed garlic and some salt and pepper. Spread the tomato sauce over the base of a shallow baking dish about 20cm x 30cm. Divide the spinach mixture between the pancakes, spreading it over half the surface. Fold each pancake in half, then in half again to make a triangle. Lay the pancakes on top of the sauce, scatter with the mozzarella and parmesan. Drizzle with a little more oil and bake for 15-20 mins until bubbling.

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