Spanakopita recipe

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

Inspired by the classic Greek dish, this delicious savoury spin on pancakes, with spinach, ricotta and pine nuts, is an exciting new way to dress up your pancakes Mediterranean style. Put the spinach in a colander over the sink. 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. 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. To serve, divide the filling between 4 pancakes and carefully roll them up.

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