Spinach Crespolini with Tomato-Basil Sauce and Fresh Rocket Salad Recipe

Introduction

Spinach crespolini are delicate savory pancakes filled with a creamy spinach and ricotta mixture, baked in a rich tomato sauce. This comforting dish brings together simple ingredients with fresh flavors, perfect for a cozy meal any day of the week.

Ingredients

• 50g spelt wholemeal flour
• 1 egg
• 100ml milk
• ½ tsp rapeseed oil
• 250g baby spinach
• Generous grating of nutmeg
• 1 large garlic clove, finely grated
• 80g ricotta
• 2 tbsp vegetarian Italian-style hard cheese, finely grated
• 400g can chopped tomatoes
• 10g basil
• ½ tsp vegetable bouillon powder
• 1 garlic clove, crushed
• 2 tsp balsamic vinegar
• 1 small red onion (about 80g), finely chopped
• 80g diced celery
• 3 handfuls of rocket
• 160g cherry tomatoes

Instructions

1. Step 1: Whisk the spelt flour and egg together in a bowl, then gradually add the milk while whisking until you have a smooth pancake-style batter. Pour the batter into a jug for easy pouring.
2. Step 2: Heat the rapeseed oil in a 19cm non-stick pan over medium heat. Pour in a quarter of the batter and swirl it around to cover the base evenly. Cook briefly until the pancake is just set, then carefully flip it over using a palette knife. Cook the other side until lightly golden. Transfer to a plate and repeat with the remaining batter to make four pancakes.
3. Step 3: Heat a second large non-stick pan over medium heat. Add the baby spinach, grated nutmeg, and grated garlic, cooking for about 5 minutes while stirring with a wooden spoon until the spinach has completely wilted. Remove from heat and let it cool slightly, then beat in the ricotta until well combined.
4. Step 4: Spoon a quarter of the spinach and ricotta filling down the center of each pancake. Roll each pancake tightly into a sausage shape and arrange them snugly in an ovenproof dish.
5. Step 5: Preheat your oven to 200°C (180°C fan/gas mark 6). In a bowl, combine the canned chopped tomatoes, basil, vegetable bouillon powder, and crushed garlic. Use a hand blender to blitz the mixture until completely smooth. Pour this tomato sauce over the rolled pancakes, then sprinkle the grated vegetarian Italian-style hard cheese on top.
6. Step 6: Bake in the preheated oven for 30 minutes, or until the sauce is bubbling and the cheese is browned at the edges.
7. Step 7: While the crescrolini bakes, prepare the salad by mixing the balsamic vinegar, finely chopped red onion, and diced celery in a bowl. Just before serving, toss this mixture with the rocket leaves and halved cherry tomatoes.
8. Step 8: Serve the warm spinach crescrolini alongside the fresh salad for a delightful and balanced meal.

Tips & Variations

• For a gluten-free version, substitute the spelt flour with a gluten-free flour blend suitable for pancakes.
• Add a pinch of chili flakes to the spinach filling for a subtle spicy kick.
• Use fresh tomatoes instead of canned if they are in season for a fresher sauce flavor.
• Replace the vegetarian Italian-style hard cheese with Parmesan or Pecorino if not keeping it vegetarian.

Storage

Store any leftover spinach crescrolini in an airtight container in the refrigerator for up to 2 days. To reheat, cover with foil and warm in the oven at 180°C (350°F) until heated through, about 15 minutes. The salad is best served fresh and should be made just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spinach filling in advance?

Yes, you can prepare the spinach and ricotta filling a few hours ahead and keep it refrigerated until ready to assemble the pancakes.

What can I use instead of rapeseed oil?

Olive oil or vegetable oil can be used as a substitute for rapeseed oil when frying the pancakes.

Spinach Crespolini with Tomato-Basil Sauce and Fresh Rocket Salad Recipe

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★★★★★

4.8 from 125 reviews

• Author: Ethan
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and wholesome Spinach Crespolini recipe featuring wholemeal spelt flour pancakes filled with a creamy spinach and ricotta mixture, topped with a smooth tomato and basil sauce, baked to golden perfection and served alongside a fresh rocket and cherry tomato salad.

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Ingredients

Scale 1x2x3x

Pancake Batter

• 50g spelt wholemeal flour
• 1 egg
• 100ml milk
• ½ tsp rapeseed oil

Spinach Filling

• 250g baby spinach
• Generous grating of nutmeg
• 1 large garlic clove, finely grated
• 80g ricotta
• 2 tbsp vegetarian Italian-style hard cheese, finely grated

Tomato Sauce

• 400g can chopped tomatoes
• 10g basil
• ½ tsp vegetable bouillon powder
• 1 garlic clove, crushed
• 2 tsp balsamic vinegar

Salad

• 1 small red onion (about 80g), finely chopped
• 80g diced celery
• 3 handfuls of rocket
• 160g cherry tomatoes

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Instructions

1. Prepare the Pancake Batter: Whisk together the spelt wholemeal flour and egg in a bowl. Gradually whisk in the milk until you achieve a smooth, pancake-style batter. Pour the batter into a jug for easy pouring.
2. Cook the Pancakes: Heat the rapeseed oil in a 19cm non-stick pan over medium heat. Pour in a quarter of the batter and swirl to cover the base evenly. Cook briefly until the pancake is just set, then flip carefully using a palette knife and cook the other side until lightly golden. Transfer to a plate and repeat with the remaining batter to make a total of four pancakes.
3. Prepare the Spinach Filling: Heat a large non-stick pan over medium heat. Add the baby spinach, nutmeg, and finely grated garlic clove, stirring continuously with a wooden spoon for about 5 minutes until the spinach is fully wilted. Remove from heat and allow to cool slightly. Beat in the ricotta until well combined.
4. Fill and Roll the Pancakes: Spoon a quarter of the spinach and ricotta filling down the center of each pancake. Roll each pancake up tightly into a sausage shape and arrange them snugly in an ovenproof dish.
5. Make the Tomato Sauce: In a bowl or blender jug, combine the canned chopped tomatoes, basil, vegetable bouillon powder, and crushed garlic clove. Blitz with a hand blender or jug blender until the sauce is completely smooth. Pour this sauce over the filled pancakes in the dish. Sprinkle the grated vegetarian Italian-style hard cheese evenly over the top.
6. Bake the Crespolini: Preheat the oven to 200°C (180°C fan) or Gas mark 6. Bake the pancakes in the oven for 30 minutes until the sauce is bubbling and the cheese on top is browned.
7. Prepare the Salad: Combine the finely chopped red onion and diced celery in a bowl with the balsamic vinegar. Just before serving, toss this mixture with the rocket and cherry tomatoes.
8. Serve: Plate the baked spinach crespolini and serve them alongside the fresh rocket and cherry tomato salad for a complete meal.

Notes

• For a smoother sauce, blitz thoroughly until no tomato chunks remain.
• You can substitute ricotta with cottage cheese or a soft cheese of choice.
• Be sure to cook the pancakes on medium heat to avoid burning and to ensure even cooking.
• The vegetarian Italian-style hard cheese can be substituted with Parmesan or Grana Padano if preferred.
• This recipe can be made ahead and reheated in the oven before serving.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Spinach Crespolini, spinach pancakes, vegetarian Italian recipe, baked spinach ricotta pancakes, healthy spinach meal