Spinach, ricotta and mini rosa tomato pancakes

A great meat-free, mid-week meal.
recipe, spinach, ricotta, tomatoes, pancakes,light
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Recipe from: 5 February 2016
Preparation time: 10 min
Cooking time: 15 min


  • 4
  • 2
    olive oil
  • 1
    red onion, finely chopped
  • 1
    garlic clove, chopped
  • 350
    mini rosa tomatoes, halved
  • Pinch of dried chilli flakes
  • 1
    balsamic vinegar
  • 1
  • Sea salt and black pepper
  • 60
    baby spinach leaves
  • 200
    ricotta, crumbled
Servings: Change Serving



Heat a pan over a medium heat, add the olive oil and onion and sauté until soft. Toss in the garlic and sauté for another minute, add the tomatoes and chilli, sauté for 2 minutes, then pour over the balsamic and sprinkle over the sugar. Stir until sugar has dissolved. Season well.

Stir through the spinach leaves and cook until soft, add the crumbled ricotta. Cook until the ricotta has heated through.

To serve:
Place 4 pancakes on a flat surface, divide the mixture between the pancakes, roll up and serve.

Words and image: Fairlady

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Read more on: spinach  |  recipe  |  tomatoes  |  ricotta  |  light meals  |  pancakes


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