|
Serves:
4 |
Cooking:
10 minutes |
|
Preparation:
10 minutes |
(not
including making
pancakes) |
Ingredients:
|
8 |
thin pancakes |
|
300g/ 12oz |
cooked,
chopped spinach |
|
300g/ 12oz |
Ricotta cheese |
|
1 large |
onion,
finely chopped |
|
25g/ 1oz |
butter |
|
5ml/ 1 tsp |
nutmeg,
freshly grated |
|
450ml/
¾ pt |
Bechamel sauce |
|
30ml/
2 tbsp |
seasoned
wholemeal breadcrumbs |
Method:
Gently fry the
onion in the butter until soft. Mix in the spinach, Ricotta cheese,
nutmeg and seasoning to taste.
Spoon 15-30ml
(1-2 tbsp) of the mixture into the centre of each pancake and spread
a little lengthways.
Roll up the
pancakes and place in a buttered shallow ovenproof dish.
Pour over the
bechamel sauce and spinkle with the wholemeal breadcrumbs.
Bake in a
pre-heated oven, Gas Mark 4/180°C/350°F for 30-40 minutes
or until heated through and golden brown on top.