Spinach & ricotta pancake bake

• olive oil↗1 tbsp tbsp

  plus a drizzle

• garlic cloves↗3

  crushed

• chopped tomatoes400g can

  400g can

• spinach↗200g bag baby

  200g bag baby

• ricotta↗250g tub

  250g tub

• nutmeg↗grating of

  grating of

• pancakes4 large

  or crêpes (see recipe, below)

• mozzarella↗225g ball

  225g ball, drained and torn into small pieces

• parmesan↗50g

  or vegetarian alternative, grated

Step-by-step instructions

1. 1

   Heat the oil in a pan, add 2 garlic cloves and sizzle for a few seconds, then tip in the tomatoes. Season, and bubble for 10-15 mins until reduced to a thick sauce. Microwave the spinach for 2 mins to wilt, or by tipping into a colander and pouring over a kettle full of hot water. When cool enough to handle, squeeze out as much liquid as you can, then roughly chop.

2. 2

   Heat the oven to 220C/200C fan/gas 7. Mix together the ricotta, spinach, a generous grating of nutmeg, the remaining crushed garlic and some salt and pepper. Spread the tomato sauce over the base of a shallow baking dish about 20cm x 30cm. Divide the spinach mixture between the pancakes, spreading it over half the surface. Fold each pancake in half, then in half again to make a triangle. Lay the pancakes on top of the sauce, scatter with the mozzarella and parmesan. Drizzle with a little more oil and bake for 15-20 mins until bubbling.