Savory Spinach & Ricotta Pancake Casserole
This savory spinach and ricotta pancake casserole is a delicious baked dish made by rolling tender homemade pancakes around a creamy spinach and ricotta filling, then baking them with eggs and mozzarella until perfectly set and lightly golden.
- 250 g all-purpose flour
- 500 ml sparkling water (or club soda)
- 20 ml neutral oil (sunflower, canola, or vegetable oil)
- a pinch of salt
- 300 g ricotta or cottage cheese
- 1 egg
- salt (to taste)
- pepper (to taste)
- 100 g finely chopped spinach ((fresh, or well-drained frozen or canned))
- fresh herbs ((optional; parsley, dill, chives, or basil))
- 2 eggs
- 150 g mozzarella (sliced)
- sesame seeds for topping (optional)
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the flour, sparkling water, oil, and salt until smooth.
- Heat a non-stick skillet over medium heat and cook each pancake for 1–2 minutes per side until lightly golden. Set aside.
- In another bowl, combine the ricotta (or cottage cheese), egg, chopped spinach, salt, pepper, and herbs.
- Spread the filling over each pancake and roll them up.
- Line an 8×8-inch (20×20 cm) baking dish with parchment paper and arrange the pancakes snugly side by side.
- Whisk the two eggs and pour evenly over the pancakes.
- Top with mozzarella slices and sprinkle with sesame seeds if using.
- Bake for 15–20 minutes, until the eggs are set and the cheese is melted and lightly golden.
- Let rest 10 minutes before slicing and serving.
Easy to prepare and great for feeding a group, this casserole works beautifully for breakfast, brunch, or light dinners. Once baked, it slices neatly into portions, making it ideal for meal prep, school lunches, or packed work lunches.
For the Pancakes:
250 g all-purpose flour
500 ml sparkling water (or club soda)
20 ml neutral oil (sunflower, canola, or vegetable oil)
a pinch of salt
For the filling:
300 g ricotta or cottage cheese
1 egg
salt to taste
pepper to taste
100 g finely chopped spinach (fresh, or well-drained frozen or canned)
fresh herbs (optional; parsley, dill, chives, or basil)
2 eggs
150 g mozzarella sliced
sesame seeds for topping optional
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the flour, sparkling water, oil, and salt until smooth.
Heat a non-stick skillet over medium heat and cook each pancake for 1–2 minutes per side until lightly golden. Set aside.
In another bowl, combine the ricotta (or cottage cheese), egg, chopped spinach, salt, pepper, and herbs.
Spread the filling over each pancake and roll them up.
Line an 8×8-inch (20×20 cm) baking dish with parchment paper and arrange the pancakes snugly side by side.
Whisk the two eggs and pour evenly over the pancakes.
Top with mozzarella slices and sprinkle with sesame seeds if using.
Bake for 15–20 minutes, until the eggs are set and the cheese is melted and lightly golden.
Let rest 10 minutes before slicing and serving.
