Baked ricotta and spinach pancakes, what you can do with the usual first courses: it’s really fast –

Baked ricotta and spinach pancakes are always a good solution for a delicious and spectacular first course, even though they are very easy: try them and see!

Baked ricotta and spinach pancakes
Baked ricotta and spinach pancakes (

If you are tired of the usual designs of baked pasta, this idea could be for you, because it is tasty and also easy to prepare, but above all, it is a dish that is refined and tempting. If you have non-meat guests, this dish will be perfect for them, as it uses only vegetables and dairy products to create a wonderful mix of textures and flavors.

Spinach and ricotta together are the bomb, but when you bring them to the table like this, you really make everyone happy

Who wouldn’t appreciate a meal like that? Creamy, tasty and delicate, at the same time elegant to look at: everything you need to make a great impression on your guests is right in front of you and it’s a very simple recipe!

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400 g of spinach
500 g of ricotta
Salt and pepper to taste
clove of garlic
Extra virgin olive oil to taste
700 ml of béchamel
120 g grated Parmigiano Reggiano
For pancakes:
300 g flour 00
3 eggs
500 ml of milk
Pinch of salt
Butter to taste

Preparation of ricotta and spinach pancakes

To prepare this dish, start by cleaning the spinach: remove the leaves that are not intact and wash the remaining ones, then let them dry completely with a clean cloth. Peel a clove of garlic, pour it into a pan with extra virgin olive oil and fry on a low heat. When it turns golden, add the spinach and let them dry with the lid on and leave the window open for about 3/4 of a minute. Once it’s done, remove the lid, finish cooking, season with salt and turn off, let them cool completely. Pour the ricotta into a bowl, mash with a fork and set aside.

Meanwhile, prepare the pancakes: mix the eggs and milk, immediately add the sifted flour and mix with a whisk so that no lumps form. Cover the bowl with cling film and let it rest in the fridge for half an hour. After the necessary time, grease the non-stick pan well with butter and heat it. Pour the mixture with a ladle and cook until each crepe is golden on both sides. Once done, let them cool down and prepare the filling: chop the spinach and mix it with the ricotta until you get a smooth mixture. Take a baking dish, spread a layer of béchamel on the bottom and fill the pancakes, then roll them on top of each other.

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Stack them side by side in a baking dish and, when done, spread the remaining béchamel and grated Parmigiano Reggiano over the top. Transfer to the oven and bake at 180 degrees for 20 minutes, then switch to grill mode so that the surface is baked and slightly crispy. After completing this step, remove the baking dish and let your pancakes cool for a few minutes: serve them immediately and prepare to be amazed!

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