Pancakes with ricotta and spinach

Name: Pancakes with ricotta and spinach - Larisa O.
Ingredients: 1 liter of milk; 2 egg yolks; 200 g of flour; 30 g of butter; 150 g of ricotta; 100 g of spinach; salt; pepper; 100 g of cheese; 100 ml of sour cream

Appetizers - Pancakes with ricotta and spinach by Larisa O. - Recipia

Ricotta and spinach pancakes are a savory pancake option, suitable for a warm appetizer or a light meal. The pancakes are simply cooked in a buttered pan, then filled with ricotta and spinach. Finally, they are arranged in a dish, covered with sour cream and cheese sauce, and baked until golden. Frozen spinach can also be used, not just fresh spinach. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: approximately 20 minutes Oven temperature: 180°C Servings: number of servings not specified Difficulty: easy Recipe type: appetizer pancakes, warm dish with ricotta and spinach Ingredients For pancakes 1 liter milk 2 egg yolks 200 g flour 30 g butter, for greasing the pan For filling 150 g ricotta 100 g spinach, fresh or frozen Salt Pepper For sauce 100 g cheese, finely chopped 100 ml sour cream Preparation method 1. Prepare the pancake batter Put the egg yolks in a bowl and mix them with the flour. Gradually add the milk and homogenize until you obtain a pancake batter. The mixture should be fluid enough to spread easily in the pan. 2. Cook the pancakes Use a pan with a diameter of about 15 cm. Grease the pan with butter, then pour the batter with a ladle and gently rotate the pan so that the mixture covers the bottom in a thin layer. Cook the pancakes one at a time. Grease the pan with butter before continuing, as needed. Repeat until you finish the batter. 3. Prepare the spinach If using fresh spinach, clean it and steam it. Frozen spinach can also be used for this recipe. Once prepared, chop the spinach finely. There is no need to turn it into a paste; small pieces mix well with the ricotta and feel pleasant in the filling. 4. Make the filling Put the ricotta in a bowl and mix it with the chopped spinach. Season the filling with salt and pepper. 5. Fill the pancakes Spread the filling on each pancake, then fold the pancake into quarters. Arrange the prepared pancakes in a rectangular dish. Continue until you finish the pancakes and filling. Place them as close together as possible so that the sauce distributes better on top. 6. Prepare the sauce Chop the cheese finely and mix it with the sour cream. Pour the sauce over the pancakes arranged in the dish. 7. Bake the dish Place the dish in the preheated oven at 180°C and leave the pancakes for about 20 minutes. They are ready when the sauce on top is lightly browned. Serve the pancakes warm. Why I make this recipe often It is a useful recipe when I want to use pancakes in a savory dish, not just in a dessert. The filling with ricotta and spinach is simple, and the sour cream and cheese sauce ties all the components together after baking. The dish can be served as a warm appetizer or as a lighter main course. Additionally, frozen spinach can be used without issues, making the recipe easier to prepare when I don't have fresh spinach on hand. Tips For pancakes, mix the flour well with the egg yolks before adding the milk. Gradually adding the milk helps achieve a homogeneous batter. The 15 cm pan is suitable for small pancakes that fold easily into quarters and fit well in the baking dish. Do not overload the pancakes with filling. Ricotta and spinach should form a sufficient layer for flavor, but the pancakes should be foldable without breaking. The cheese can be finely chopped before mixing with the sour cream, so that the sauce spreads more easily over the pancakes. Baking stops when the surface is browned. The time indicated in the recipe is approximately 20 minutes, but the appearance of the sauce is a good reference. Substitutions Fresh spinach can be replaced with frozen spinach. The original recipe allows for both options. Ricotta can be replaced with whey cheese if you want to keep the same filling idea and a similar texture. This substitution is also why the recipe may be known as pancakes with whey cheese. Variations You can keep the pancakes folded into quarters as specified in the recipe, or you can roll them before placing them in the dish. The folded version is the one indicated here and fits well in a rectangular dish. For a more pronounced flavor, you can adjust the amount of salt and pepper in the filling without changing the proportions of ricotta and spinach. If you prepare larger pancakes, they will be harder to fold into quarters and may occupy the dish differently. Therefore, the approximately 15 cm pan remains the suitable option for this recipe. Serving ideas Serve the pancakes warm, immediately after baking. They can be placed on the table as a warm appetizer, especially when cut into smaller portions. They also work as a light main course, alongside a simple salad. The filling is substantial, and the sour cream and cheese sauce adds enough creaminess after baking. Frequently asked questions Can I use frozen spinach? Yes. The recipe can also be prepared with frozen spinach. The spinach is then mixed with ricotta, seasoned with salt and pepper, and used to fill the pancakes. What type of ricotta is suitable? Any plain ricotta is suitable for this filling. It is important that it is well mixed with the finely chopped spinach so that the mixture can be spread on the pancakes. Can I use whey cheese instead of ricotta? Yes, whey cheese is a suitable substitute for ricotta and retains the character of the recipe. In fact, the pancakes can also be found under the name pancakes with whey cheese. How long do they bake? The pancakes bake at 180°C for approximately 20 minutes, until the mixture of sour cream and cheese on top is browned. How should the pancakes be folded? After being filled, the pancakes are folded into quarters and placed in a rectangular dish. Continue until all pancakes are used. Nutritional values The values below are estimates for the entire recipe and may vary depending on the type of milk, ricotta, sour cream, and cheese used. Calories: approximately 2,200-2,400 kcal for the entire amount Proteins: approximately 100-110 g Carbohydrates: approximately 210-230 g Fats: approximately 105-120 g It is not possible to accurately calculate the values per serving, as the recipe does not specify how many pancakes result and how many servings the dish is divided into. The cheese, sour cream, butter, and ricotta contribute the most to the total fat content, while the flour and milk contribute to the carbohydrate intake. Storage and reheating The pancakes are best served warm, immediately after baking. If any remain, keep them covered in the refrigerator and consume them shortly. For reheating, place them back in the oven until warm inside and the sauce on top has softened. The dish can also be reheated in portions, but it is best to heat only as much as necessary, as the pancakes can dry out if kept too long in the heat.

Pancakes with ricotta and spinach

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