Spinach Pancakes Recipe

spinach pancakes 2

Ingredients for Spinach Pancakes:

For the pancakes:

  • 3 oz (84 g) wholemeal flour
  • 1 egg
  • ¼ pint (140 ml) natural yoghurt
  • 3 tablespoons water
  • 1 tablespoon vegetable oil (plus extra for brushing)
  • 8 oz (225 g) cooked spinach, puréed
  • Pinch of nutmeg
  • Salt and pepper

For the filling:

  • 1 tablespoon vegetable oil
  • 3 spring onions, thinly sliced
  • 8 oz (225 g) Ricotta cheese
  • 4 tablespoons natural yoghurt
  • 3 oz (85 g) Gruyère cheese, grated
  • 1 egg, lightly beaten
  • 4 oz (112 g) cashew nuts, chopped
  • 2 tablespoons chopped fresh parsley
  • Salt
  • Pinch of cayenne pepper

Method for Spinach Pancakes:

For the pancakes:

  1. Sift the flour and salt into a bowl and tip in any bran remaining in the sieve.
  2. Beat together the egg, yoghurt, water and oil and gradually pour it on to the flour, beating all the time.
  3. Stir in the spinach purée and season with pepper and nutmeg.

For the filling:

  1. Heat the oil in a pan and fry the spring onions until translucent. Remove with a slotted spoon and drain on kitchen roll.
  2. Beat together the Ricotta, yoghurt and half of the Gruyère. Beat in the egg and stir in the cashew nuts and parsley. Season with salt and cayenne pepper.

To make:

  1. Lightly brush a small, heavy frying pan with oil and heat. Pour in 3-4 tablespoons of the pancake batter and tilt the pan so that it covers the base. Cook for about 3 minutes until bubbles appear in the centre. Turn and cook the other side for about 2 minutes, until lightly browned.
  2. Slide the pancake onto a warmed plate, cover with foil and keep warm while you cook the remainder. It should make 8 to 12 pancakes.
  3. Spread a little filling over each pancake and fold in half and then half again, envelope style. Spoon the remaining filling into the opening.
  4. Grease a shallow, oven-proof dish and arrange the pancakes in a single layer. Sprinkle on the remaining cheese and cook in a preheated oven Gas Mark 5/375°F/190°C for about 15 minutes.
  5. Serve hot.

Enough for 4 people and nice served with lemon wedges and a simple tomato salad.


Posted in Vegetable Recipes, Vegetarian Recipes, Onions, Spinach

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