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Pancakes with ricotta and spinach

Pancakes with ricotta and spinach

ready pancakes: mix the yolks with the flour, add the milk and mix until you get the pancake dough.

We take a pan (15 cm in diameter), we grease it with butter and we make pancakes with the polish.

Meanwhile, clean the spinach and steam it.


Mix ricotta with finely chopped spinach. Add salt and pepper.

We fill the pancakes with this filling. Fold the pancakes in four and place them in a rectangular shape. We continue until we finish the pancakes.


Mix the sour cream with the finely chopped cheese. Pour over our pancakes and put in the oven at 180 ° for about 20 minutes, until golden brown.

Serve hot.

Pancakes with spinach and ricotta

It's spinach season, the vegetable after which, honestly, I don't kill myself, on the contrary! In the past, we avoided it completely, but since our family members have multiplied, I still choose to slip it into our plates. In the form I present below, I have not received any complaints yet, on the contrary, it was received with joy and a lot of lust (maybe also because ricotta and pancakes are two extremely beloved goodies in our house).

Interior photo and first page: pancakes with spinach and ricotta , Shutterstock


  • 4 eggs
  • 300 g flour
  • 400 ml of milk
  • 1 tablespoon melted butter
  • salt
  • pepper
  • 1 cutie ricotta
  • 200 g boiled spinach
  • 100 g parmesan / mozzarella / grated cheese
  • salt
  • pepper

Method of preparation

Prepare the pancakes: mix all the ingredients in the food processor until smooth and then bake in a cigarette greased with a drop of butter oil a few thicker pancakes.

Pancakes with spinach, an ingenious recipe for any occasion

Ricotta mix in a bowl with boiled and chopped spinach and season to taste.

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Pancakes with spinach and ricotta

For pancakes
• sweet milk & # 8211 500 g
• mineral water & # 8211 200 ml (to make the pancakes fluffier)
• two eggs (also with egg white)
• white flour & # 8211 300 g, approximately (I do not start from a certain amount, I gradually incorporate the flour into the milk while mixing, until the dough becomes the consistency of a flowing cream)
• salt & # 8211 a knife tip
• oil & # 8211 50 & # 8211 75 g for frying
For the filling
• spinach & # 8211 500 g frozen
• ricotta cheese & # 8211 500 g
• leek germ & # 8211 50 g
• 50 g freshly grated parmesan
• 2 finely chopped onions
• salt and pepper to taste
• 2-3 tablespoons of oil

In a small diameter pan (I used one with a diameter of 22 cm) prepare the pancakes according to the usual method. That is, pour the pancake batter with a polish, after waiting for the oil to heat well in the pan. The pancakes should be well fried on both sides until golden. Repeat the operation because you will need 10 & # 8211 12 pancakes. I used 10 pancakes and 8 alternate layers of spinach and ricotta cheese.

In a saucepan, lightly fry in 2-3 tablespoons of onion oil for 5 minutes, then add the thawed spinach (and drained) seasoned with salt and pepper, then leave on the fire for another 5 minutes. On a plate, alternate a pancake, a layer of spinach and a layer of ricotta cheese and a little grated Parmesan. Repeat until you finish the pancakes. Finally sprinkle with leek or onion sprouts.

Method of preparation

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.

Hi, this is Alina

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Strudel with ricotta and spinach

I have to admit I'm not a big fan of savory tarts or strudels, but salted strudel with ricotta I especially liked it. I had a can of ricotta in the fridge that was approaching the expiration date and in the freezer some frozen beet leaves and some sausages that had to be eaten, so I decided to combine them. And I did well because the strudel was devoured in less than a day. Strudel recipe it is very simple and I promise you will fall in love with the result if you try it.

Next time, because it will be safe next time, I will use spinach because it seems to me to be more fragrant than beet leaves.

In Italy, minced meat from sausages for salted tarts, pizza, focaccia is used a lot, because it is already spicy. If you prefer, you can use minced meat that you season with what you want. And now let's see how to make salted strudel with ricotta.


Recipe of pancakes with spinach, ricotta and two sauces I have it from my girlfriend, Mihaela. From the moment he told me how he prepared it, I knew I would do it as soon as possible. It has no complicated stages, the ingredients are simple, available to anyone, so this recipe has everything you need to convince you to prepare it whenever you have the opportunity.

In our family, salty pancakes are often eaten, not only with jam. They are perfect for both breakfast and snacks or light dinner.

My collection of savory pancake recipes can inspire you, so I invite you to browse them all in this post. You will find pancakes with cream cheese and smoked salmon, pancakes with ham, leek and cheese sauce, stuffed with minced meat or mushrooms or pancakes prepared in French style with scrambled eggs. I think it's worth taking a look at the collection of savory pancakes.

The salty pancakes with spinach, ricotta and two sauces are delicious. The combination of spinach with ricotta is a classic, found especially in Italian cuisine & # 8211 see cannelloni stuffed with cheese and spinach, lasagna with spinach and mushrooms or pasta with ricotta and spinach sauce.

To make the best salted pancakes with spinach, ricotta and two sauces, start with a simple pancake recipe. The sauces can be prepared a few hours in advance.

I invite you now to see the list of ingredients and how to prepare pancakes with spinach, ricotta and two sauces.


150 g frozen spinach leaves (or fresh baby spinach)

1/2 teaspoon dried oregano (or basil)

We prepare the pancakes according to the simple recipe, without sugar. Let them cool and during this time prepare the filling and the two sauces.

To start, heat each finely chopped onion in two separate pans. In a pan add the spinach and cook for a few minutes. If it is frozen, add very little water to speed up the thawing and heat until the liquid evaporates, and if it is fresh, it needs a maximum of 1 minute on the fire. In the second pan, put the tomato sauce, salt and pepper and oregano or dried basil and let it simmer until it shows signs of thickening. Remove from the heat and place the red sauce on the bottom of a heat-resistant dish.

Then prepare the becahel sauce: melt the butter, heat the flour in it, then dissolve it by gradually adding the milk. Add salt, pepper and nutmeg and simmer (stirring often) until it reaches the consistency of a slightly liquid cream. We're off fire right now.

Mix the grated telemeau with ricotta, then add the hardened spinach, salt and pepper and mix the composition.

We fill the pancakes with this, we tighten them so that the cream cheese with spinach does not come out and we put them over the red sauce. Pour the bechamel sauce over the pancakes.

Bake the pancakes with spinach, ricotta and two sauces for about 20-25 minutes in the preheated oven at 200 ° C.

We eat them hot, as soon as we take them out of the oven, but they are good and heated the next day.

If you like the recipe and try it, I am waiting for your pictures, and if you share it, thank you!

Lasagna rolls with ricotta and spinach

Heat the olive oil in a pan over medium heat. Add the onion and cook until soft, about 3 minutes. Then add the garlic, cook for about 30 seconds and add the tomatoes, tomato paste and basil. Season with salt and pepper to taste. Bring the sauce to a boil for about 10 minutes, then remove from the heat, cover with a lid and set aside.

The lasagna sheets are prepared according to the instructions on the package. Boil in lightly salted water, drain, allow to cool, then arrange on a tray lined with baking paper.

For the filling, mix ricotta, mozzarella, spinach, egg and parsley. Season with salt and pepper to taste. The filling obtained is spread on lasagna sheets.

Rolls are formed from the sheets.

Half of the sauce is spread on the bottom of a deep bowl, the rolls are arranged on top. Pour the remaining sauce and sprinkle with mozzarella.

Cover the dish with aluminum foil and bake for 20-30 minutes at a temperature of 180 degrees C.

Enjoy with pleasure!

Pancakes with ricotta and spinach - Recipes

The other day I remembered that I had some frozen spinach in the fridge, but a rather small amount that was not enough for a meal. However, because I really like spinach and I wanted to eat it, I thought I would find it useful in another kind of preparation.

I remembered that I used to see on the internet a recipe for spinach pancakes filled with cheese. Unfortunately I did not find the original recipe, so I made it to my taste, and the final preparation did not disappoint.
The ingredients used were:
100 g sour cream
150 g ricotta cheese (sau urda)
3-4 basil leaves
100 g spinach leaves
150 g flour
500 ml of milk or water
1 or
1 tablespoon oil
Half a teaspoon of nutmeg
Oil for frying pancakes
At first I prepared the pancake filling: I mixed it sour cream with ricotta cheese, nutmeg and chopped basil. I matched it salt and pepper.

The composition had a special taste, smelled of basil and looked wonderful.

Until I prepared the pancakes, I put the composition cold in the fridge.
Pancakes are very easy to prepare. More precisely than any pancake dough, but we also add finely chopped spinach to the composition. I heated the frozen spinach in a pan (without adding water), until it completely thawed and softened. I squeezed it well with the water that was left during the cooking and then I chopped it finely.
I prepared the composition of pancakes by mixing all the remaining ingredients: flour, milk, tablespoon oil, egg lightly beaten until you get a liquid dough, but not thin. Towards the end I added the finely chopped spinach.
If you have baked pancakes before, it will be easy to make the dough. Keep in mind, however, that this dough will be a little thicker than normal pancakes because spinach thickens the composition.
In the end it looks like this:

Then I used a pan greased with a little oil to fry the pancakes.

This is what they looked like after baking:

A closer picture:

After they were baked, I filled them with ricotta and basil cream.

We did a few dozen and we really liked it. You can fill them with any kind of composition. I recommend, and I will try in the future, a smoked trout filling or hardened vegetable paste.

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