Serve this tasty spinach and ricotta pancake bake for dinner on Shrove Tuesday. The Italian-inspired creamy ricotta and spinach filling is both simple to make and delicious. Ready in under 1 hour, this savoury pancake bake is a speedy meal that the whole family will be sure to enjoy. It may even become a regular on our meal planner!

Ready in: 1 hour

Serves: 4

Ingredients

For the pancakes (makes 12)
100g plain flour
2 large eggs
300ml milk
1 tbsp sunflower oil

For the spinach and ricotta bake
1 tbsp olive oil
3 garlic cloves, crushed
400g can chopped tomatoes
200g baby spinach
250g ricotta
4 large pancakes (using the recipe below or ready-made)
225g ball mozzarella, torn into small pieces
50g parmesan, grated

Method

1. First, make the pancakes. Put all the ingredients in a large bowl or jug along with a pinch of salt and whisk well to make a smooth batter. It should be the same consistency as pouring cream. If you have time, set aside to rest for 30 minutes.

2. Place a medium sized frying pan over medium heat and carefully wipe with some oiled kitchen roll. When the pan is hot, add half a ladleful of batter and carefully spread to cover the base of the pan. Cook for 1 minute on each side, until golden.

3. Once cooked, set the pancakes aside to cool. You’ll only need 4 for the pancake bake, but the remaining pancakes can be layered with baking paper then wrapped in cling film and stored in the freezer for up to 2 months.

4. Next, make a start on the spinach and ricotta pancake bake. Heat the oil in a pan then add 2 garlic cloves and allow to sizzle for a few seconds. Pour in the tomatoes, season, and simmer for 10-15 minutes until reduced to a thick sauce.

5. Tip the spinach into a colander and pour a kettle full of hot water over the top. When cool enough to handle, squeeze out as much liquid as possible, then roughly chop.

6. Heat the oven to 220C. In a large bowl, mix the ricotta, spinach, remaining garlic and some salt and pepper.

7. Spread the tomato sauce over the base of a shallow baking dish. Divide the creamy spinach mixture between the pancakes, spreading it over half the surface. Fold each pancake in half and then half again to make a triangle. Lay the pancakes on top of the sauce and cover with the mozzarella and parmesan. Drizzle with a little oil and bake in the oven for 15-20 minutes, until bubbling.