Ricotta and spinach crespelle "cake"

Ricotta and spinach crespelle "cake"

4.8 62 rating

Prep. 40 min

Total 40 min

4 portions

Ingredients

Parmesan cheese cut into pieces (3 cm)
80 g
plain flour
120 g
polenta (fine)
2 tbsp
eggs
2
fresh chives cut into quarters, plus extra chopped for garnishing
5 sprigs
milk
350 g
olive oil
20 g
spring onions/shallots trimmed and cut into quarters
4
salted butter cut into pieces, plus extra for frying
20 g
fresh baby spinach leaves
300 g
ricotta
350 g
salt
½ tsp
ground black pepper
½ tsp
thickened cream
50 g

Difficulty

medium

Nutrition per 1 portion

Sodium 912.1 mg

Protein 28.9 g

Calories 2534.4 kJ / 603.4 kcal

Fat 37.2 g

Fibre 4.8 g

Saturated Fat 22.1 g

Carbohydrates 35.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Meals in a Flash 91 Recipes
Australia and New Zealand

You might also like...

Show all

Vegetarian sausage rolls

40 min

Vegetarian chilli

35 min

Chickpea shawarma salad bowl

40 min

Warm bulgur salad with orange dressing

40 min

Walnut and spinach pesto

5 min

Spiced paneer parcels

50 min

Basmati rice in Varoma bundt tin

35 min

Ancho chilli bean bowl

1 h

Warm bulgur salad with orange dressing

40 min

Agedashi tofu

30 min

Goats cheese and caramelised onion mille feuille

1 h 50 min

Orange and cardamom granola clusters (Diabetes)

1 h 15 min

Show all