Veg Chat Midlands

Spinach and Ricotta Pancake Filling

Ingredients -

400g baby spinach leaves
300g Ricotta cheese
75g grated parmesan cheese
3 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, crushed
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Salt & pepper to taste

Instructions -

Fry the onion and garlic in hot oil in a heavy pan for a couple of minutes.
Add the baby spinach leaves and continue heated until wilted.
Strain the excess liquid and return to the heat.
Add 50g of Parmesan cheese, Ricotta cheese, ground spices and salt & pepper to taste. Evenly mix together.
Spoon the mixture onto the centre of each of the pancakes in a line. Roll the pancakes and lay side by side in on an overproof tray or suitable dish.
Top with remaining 25g Parmesan cheese. Bake in a pre-heated oven at 200 degrees C for 20 minutes, or until browned. :chef: