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Spanakopita-inspired pancakes recipe

39 ratings

Inspired by the classic Greek dish, this delicious savoury spin on traditional pancakes is an exciting new way to fill you pancakes with Mediterranean flavour. Whip up a batch of pancakes and load them with this gorgeously creamy spinach, ricotta and pine nut mixture. See method

Serves 4
10 mins
224 calories / serving
Vegetarian

Ingredients

1 x 240g bag baby spinach
200g ricotta
100g feta, crumbled
50g pine nuts, toasted
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves
1 sprig thyme, leaves removed and chopped, plus extra to garnish

Each serving contains

Energy
925kj
224kcal 11%
Fat
17g 25%
Saturates
8g 38%
Sugars
5g 5%
Salt
1.3g 21%

of the reference intake
Carbohydrate 5.8g Protein 11.6g Fibre 2.7g

Method

Firstly, prepare a batch of pancakes.
Put the spinach in a colander over the sink and pour over enough boiling water to wilt the leaves. Leave to cool slightly, then squeeze out the excess water. Transfer to a bowl and mix with the ricotta, feta and pine nuts.
Heat the oil in a pan over a low heat and add the onion, garlic and thyme leaves. Cook for 5-10 mins, or until softened, then add the spinach and ricotta mixture. Heat through for 1 minute, and then season to taste. Remove from the heat.
To serve, divide the filling between 4 pancakes and carefully roll them up.

See more Greek recipes

Please note that the nutritional information shown here relates to the topping alone.