Spanakopita-inspired pancakes recipe

  • Serves 4
  • 10 mins
  • 224 calories / serving
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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 our Perfect pancakes and load them with this gorgeously creamy spinach, ricotta and pine nut mixture.

  1. Firstly, prepare a batch of pancakes.
  2. 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.
  3. Heat the oil in a pan over a low heat and add the onion, garlic and thyme leaves. Cook for 5-10 minutes, or until softened, then add the spinach and ricotta mixture. Heat through for 1 minute, and then season to taste. Remove from the heat.
  4. To serve, divide the filling between 4 pancakes and carefully roll them up.

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

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  • Ingredients

  • 1 x 240g bag baby spinach
  • 200g (7oz) ricotta
  • 100g (3 1/2oz) feta, crumbled
  • 50g (2oz) 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
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  • Energy 927kj 224kcal 11%
  • Fat 17.3g 25%
  • Saturates 7.6g 38%
  • Sugars 4.6g 5%
  • Salt 1.3g 21%

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


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