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Spinach & ricotta crepes
Spinach & ricotta crepes
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delightfully simple and delicious savory crepes.
Ingredients:
  • 1 bunch of English spinach, ends trimmed, washed, with water clinging to leaves
  • 45g (1/4 cup) pine nuts
  • 18.20 gm olive oil
  • 1 brown onion, halved, finely chopped
  • 1 garlic clove, crushed
  • 480g (2 cups) fresh ricotta
  • Pinch of ground nutmeg
  • 12 crepes
  • 375ml (1 1/2 cups) Mutti Tomato Passata
  • 80g (1 cup) coarsely grated cheddar
  • Mixed salad leaves, to serve
Instructions:
  • Preheat the oven to 180°C. Cook the spinach in a large saucepan over medium heat until wilted, about 3-4 minutes. Drain well, let cool for 5 minutes, then squeeze out excess moisture with your hands. Coarsely chop and transfer to a large bowl.
  • In a hot pan, toast the pine nuts for 1-2 minutes while stirring until golden. Transfer to the bowl with the spinach.
  • Heat oil in the pan over medium heat, then sauté onion and garlic for 5 minutes until onion softens. Mix in the cooked onion mixture with spinach in a bowl. Stir in ricotta, nutmeg, season with salt, and pepper.
  • Lay 1 crepe on a clean work surface, spoon 1 portion of spinach mixture down the center, roll up tightly to enclose filling, and place in a large ovenproof baking dish. Repeat with remaining crepes and spinach mixture, arranging them side by side in the dish. Top with passata and cheddar before baking.
  • Place in the oven for 20 minutes, or until the cheese is gooey and the crepes are warm. Enjoy alongside a fresh mixed green salad.

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