Spinach Pancakes With Tomato Sauce

chef.jackson's picture

Apr. 17, 2011


Batter 3 Cup (48 tbs)
Flour 1 1/2 Cup (24 tbs)
Salt 1/4 Teaspoon
Egg 1
Milk 2 Cup (32 tbs)
Fat 1 Tablespoon (For Frying)
For filling
Spinach 1 Pound
Cottage cheese 8 Ounce
Eggs 3 , beaten
Parmesan cheese 1 Cup (16 tbs) , grated
Grated nutmeg 1 Teaspoon , grated
Tomato sauce 1 Cup (16 tbs)
Onions 2 Large , finely chopped
Garlic 2 Clove (10 gm) , crushed
Olive oil 4 Tablespoon
Canned tomato paste 5 Ounce (1 Can)
Canned tomatoes 5 Ounce (1 Can)
Bay leaves 2
Parsley 4 Tablespoon , chopped
Dried oregano 1/4 Teaspoon
Lemon rind 1 Teaspoon
Salt To Taste
Water 4 Tablespoon



1) Preheat the oven to 350°F, Gas Mark 4.

2) Take a bowl and sieve the flour and salt into it to start preparing the batter.

3) Stir in the egg and half the milk and whip to a smooth paste.

4) Add in the left over milk.


5) Take a frying or crepe pan and heat fat in it and drain the excess fat when it is hot.

6) Make the pancake by pouring 2 to 3 tablespoons of the batter into the centre of the pan and quickly rotating the pan so that the bottom is completely covered with the batter.

7) Heat for 1 minute and repeat the same by tossing the pancake over.

8) Transfer the cooked pancake to a plate.

9) Continue making more pancakes, keeping a piece of greaseproof (waxed) paper between them.

10) Further start making the filling by putting the washed spinach in a saucepan.

11) Leave enough water on the leaves to prevent adding more water.

12) Cook the spinach for 7 to 10 minutes till the leaves are soft.

13) Squeeze out the excess water, and chop the spinach.

14) Add in cottage cheese, eggs, cheese and a pinch of nutmeg.


15) Roll each pancake with a little of the spinach mixture in them.

16) Take a greased ovenproof dish and arrange the rolled pancakes in it and chill.

17) Prepare the sauce by sautéing the onions and garlic in the oil until soft.

18) Mix the tomato paste, tomatoes, bay leaves, parsley, oregano, lemon rind, salt and water to this.

19) Stir and boil the mixture gently for 1 to 1 1/2 hours and allow chilling.

20) Brush the top layer of rolled pancakes with a little melted butter or margarine and top with a little Parmesan cheese.

21) Bake in the oven for 20 minutes till heated.

22) Heat the chilled tomato sauce and pour over the rolled and stuffed pancakes.


23) Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1073Calories from Fat 350

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 1115 mg46.46%

Total Carbohydrates 141 g47%

Dietary Fiber 10 g40%

Sugars 30 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet