Savory Spinach and Ricotta Pancake Casserole
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.
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.
- 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
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