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Spinach and ricotta stuffed pancakes
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450g essential Waitrose Spinach
250g essential Waitrose Italian Ricotta
½ tsp ground nutmeg
8 Waitrose Pancakes
350g essential Waitrose Cheese Sauce
25g essential Waitrose Cheddar Cheese, grated
1. Preheat the oven to 200ºC, gas mark 6. Cook the spinach according to pack instructions until wilted and drain well, pressing out excess liquid. Chop coarsely and mix into the ricotta with nutmeg and seasoning.
2. Divide the spinach mixture between the pancakes, roll up and place in a greased ovenproof dish. Heat the cheese sauce in a small saucepan for 1 minute, pour over the pancakes and sprinkle with Cheddar.
3. Bake for 20-25 minutes, then place under a preheated grill for 2-3 minutes until golden.
Typical values per serving:
4.3g fibre 22.2g protein
This recipe was first published in February 2014.