Spanakopita-inspired pancakes recipe
Inspired by the classic Greek dish, this delicious savoury spin on traditional pancakes is an exciting new way to fill you pancakes with Mediterranean flavour. Whip up a batch of pancakes and load them with this gorgeously creamy spinach, ricotta and pine nut mixture.
See method- Serves 4
- 10 mins to cook
- 224 calories / serving
Ingredients
- 1 x 240g bag baby spinach
- 200g ricotta
- 100g feta, crumbled
- 50g pine nuts, toasted
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves
- 1 sprig thyme, leaves removed and chopped, plus extra to garnish
Each serving contains
- Energy
- 925kJ 224.0kcal
- Fat
- 17g
- Saturates
- 8g
- Salt
- 1.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.8gProtein 11.6gFibre 2.7g
Method
- Firstly, prepare a batch of pancakes.
- Put the spinach in a colander over the sink and pour over enough boiling water to wilt the leaves. Leave to cool slightly, then squeeze out the excess water. Transfer to a bowl and mix with the ricotta, feta and pine nuts.
- Heat the oil in a pan over a low heat and add the onion, garlic and thyme leaves. Cook for 5-10 mins, or until softened, then add the spinach and ricotta mixture. Heat through for 1 minute, and then season to taste. Remove from the heat.
- To serve, divide the filling between 4 pancakes and carefully roll them up.
- See more Greek recipes
Please note that the nutritional information shown here relates to the topping alone.
