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  • Spinach & Ricotta Pancake Casserole

Spinach & Ricotta Pancake Casserole

Posted on Mar 19th, 2026
by Elena-Greta Apostol
Categories:
  • Breakfast
  • Dinner
  • Lunch
  • Vegetarian Recipes
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. The result is a flavorful, satisfying dish that combines soft pancakes, a rich filling, and a cheesy topping.

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.

Spinach & Ricotta Pancake Casserole

Savory Spinach and Ricotta Pancake Casserole

Elena-Greta Apostol
Tender savory pancakes filled with creamy spinach and ricotta, then baked with eggs and melted mozzarella until golden. This comforting pancake casserole is perfect for breakfast, brunch, or make-ahead lunches.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Waiting Time 10 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Breakfast
Cuisine International
Servings 6 pieces

Ingredients
 
 

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)

For the topping:

  • 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.
    Naturally Dyed Eggs
  • 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.

Notes

Savory Spinach and Ricotta Pancake Casserole
Savory Spinach and Ricotta Pancake Casserole
Tried this recipe?Let us know how it was!

Related: Spinach & Ground Turkey Lasagna
Related: Veggie Pesto & Spinach Lasagna
Related: Mediterranean Spinach & Egg Pie
Related: Polenta Casserole w/ Sausage & Spinach
Related: Greek Cheese & Spinach Pie (Spanakotiropita)

  • Vegetarian

Elena-Greta Apostol

I simply love cooking and talking about food and recipes so much so that I dropped my successful corporate advertising career five years ago to become a full-time food blogger. And I couldn't be happier. What excites me? Sharing flavors that transport me back to my childhood, using the tricks I learned from my mom for preparing treats, and experimenting with new ingredients while exploring the forgotten corners of local (and beyond) gastronomy.

5 from 1 vote (1 rating without comment)

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