Baked Spinach & Ricotta Pancakes
Ingredients:
• Green’s Original Pancake Mix: 232g
• 1 Medium sized egg
• 1 Large onion, sliced thinly
• 2 Garlic cloves, sliced thinly
• 250g Spinach, washed
• 250g Ricotta cheese
• Zest of 1 lemon
• 50g Parmesan cheese, grated
• 350g Jar of tomato and basil pasta sauce
• Butter
Method:
1. Heat the oven to 200°C (180°C for fan oven) / Gas mark 6.
2. Melt a knob of butter in a large pan, and add the sliced onions.
3. Cook until soft and golden brown in colour
4. Add the garlic and washed spinach
5. Cook gently until the spinach is completely wilted
6. Remove from the heat and allow to cool
7. Make the pancakes as per back of pack, separating each cooked pancake with a piece of greaseproof paper until all 10 have been cooked
8. Add the ricotta, lemon zest and half the parmesan cheese to the onion and spinach and mix well
9. Divide the mixture between the pancakes and roll each one into a large tube
10. Place 1/3 of the pasta sauce into a large baking dish. Place the pancakes side by side on top of the sauce. Cover with the remaining pasta sauce.
11. Sprinkle with the remaining parmesan cheese
12. Place in the oven and cook for 25-30 minutes until the cheese is golden
