Spinach and cheese pancakes


This is vegetarian comfort food – serves 2, maybe 3, as a main course. I used some frozen pancakes I had made previously (I often make these if I have eggs which are about to go out of date):

  • 6 savoury pancakes (made from 300ml milk, 130g plain flour, 1 large egg, 1 tbsp oil (and more for cooking the pancakes))
  • 250g fresh spinach (you could use frozen chopped spinach instead)
  • 150g low fat cottage cheeese
  • 30g butter
  • 2 rounded tbsp plain flour
  • 300ml milk
  • 120g grated cheddar
  • 1/4 tsp grated nutmeg
  • freshly ground black pepper

Wash the fresh spinach, drain (and if you have one, spin in a salad spinner, to remove additional water). Microwave the spinach in a covered bowl at 750W, for 2 mins (then stir and stand for a minute); then cook at 750W for a further minute. When cooled, squeeze any excess water from the spinach and roughly chop. Mix with the cottage cheese.

Make the cheese sauce with the butter, flour, milk, the black pepper and most of the grated cheese.

Mix a little of the cheese sauce with the spinach and cottage cheese mixture, stir in the grated nutmeg, and spread this mixture on one half of each of the six pancakes. Roll up the pancakes and place in an ovenproof dish. Pour over the cheese sauce so that it covers the top of the pancakes, and sprinkle with the remaining grated cheese.

Bake in the oven at 180C (Gas Mark 4) for about 25 minutes until the top starts to brown, and the whole dish is piping hot.



2 thoughts on “Spinach and cheese pancakes

  1. Pingback: Green risotto | cookingacontinuum

  2. Pingback: Nutmeg just for Christmas? Not in my kitchen! | cookingacontinuum

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