Spinach/ricotta

Spinach/ricotta

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Ingredients

Quantity Ingredient
250g thawed frozen or cooked spinach, squeezed dry
250g ricotta
100g freshly grated parmesan or pecorino cheese, plus extra to serve
1/4 nutmeg, freshly grated, more to taste
salt
freshly ground black pepper
butter or olive oil
1 garlic clove

Method

  1. Mix the spinach, ricotta, cheese and nutmeg together and season with salt and pepper.
  2. Fill the pancakes and roll them up, laying them side by side snugly in a greased (butter or olive oil) baking dish that has been rubbed with garlic.
  3. This can be topped with cream, béchamel or tomato sauce and baked at about 180°C for about 25 minutes. Or the crespelle can just be dotted with a little butter and warmed through in the oven with plenty of grated Parmesan as it comes out to serve.
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