SPINACH PANCAKES WITH RICOTTA CHEESE 

SPINACH PANCAKES 

• ½ cup plain flour 

• 2 eggs 

• 2 teaspoons oil 

• 1 1/4 cups milk 

• 250g packet of frozen chopped spinach 

RICOTTA CHEESE FILLING

•  2 tablespoons pinenuts 

• 250g ricotta cheese 

• 2 tablespoons grated parmesan cheese 

• salt, 

• pepper 

TOMATO ONION SAUCE 

• 400g can tomatoes 

• 30g butter 

• 1 clove garlic 

• 1 onion 

• ½ cup water 

SPINACH PANCAKES WITH RICOTTA CHEESE RECIPE:

Sift flour, add eggs and oil, and gradually stir in milk. Put spinach in the pan, stir occasionally until thawed and the liquid evaporated Stir into the batter. Pour cup batter into greased, heated pan Repeat with remaining batter. Cook slowly until golden underneath turn, and brown the other side Put a tablespoon of Falling in the center of each pancake fold it in half, then in half again Place in 1 greased, shallow ovenproof dish, cover, and bake in a moderate oven for 15 minutes Ricotta Cheese

Filling: Stir pinenuts over low heat until golden, and allow to cool Beat ricotta cheese with parmesan cheese, pinenuts, salt, and pepper. 

Tomato-Onion Sauce: Saute crushed garlic and finely chopped onion in butter Add mashed undrained tomatoes and water, bring to a boil reduce heat, and simmer uncovered for 15 minutes Strain, reheat 

Serves 4 

Also Read: STRAWBERRY LIQUEUR PANCAKES