Creamy Spinach and Ricotta Pancake Torte

Recipe by
Total Time:
1 - 1.5 hours
Serves:6
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Homemade Wheat Crust Pizza, Best Pizza topped with Bake Penne Pasta, Easy Jhatpat Pasta

Rate This Recipe
5

Ingredients

  • 1 kg - spinach, trimmed
  • 600 g - ricotta cheese
  • 1/3 cup (50 g) - pine nuts, toasted
  • 2 tbsp - Cream
  • 200 g - fresh Egg noodles
  • 1/4 cup (75 g) - plain flour
  • 3 eggs, beaten
  • 1 cup (250 ml) - Milk
  • 2 medium (400 g) - red Capsicums
  • 2 Cloves garlic, unpeeled
  • 1/4 cup (60 ml) - Olive oil
  • 1 large (200 g) - onion, chopped
  • 2 x 400 g cans - Tomatoes
  • 1/4 cup - firmly packed chopped fresh Basil leaves

How to Make Creamy Spinach and Ricotta Pancake Torte

  • Boil, steam or microwave spinach until just wilted; drain.
  • Rinse under cold water; drain.
  • Squeeze as much liquid as possible from spinach; chop finely.
  • Combine spinach with cheese, nuts and cream in large bowl.
  • Cook noodles in large pan of boiling water, uncovered, until just tender; drain.
  • Rinse under cold water; drain. Chop noodles coarsely.
  • Sift flour into large bowl; gradually stir in combined eggs and milk, beat until smooth. Stir in noodles.
  • Pour a quarter of the noodle mixture into a large heated oiled pan, spread to 20 cm circle.
  • Cook until browned lightly on both sides. Repeat with remaining mixture.
  • Place 1 pancake into deep 20 cm-round cake pan, spread over a third of the spinach mixture; top with another pancake.
  • Repeat layering with remaining pancakes and spinach mixture, finished with a pancake.
  • Bake covered in moderate oven for about 30 minutes or until heated through.
  • Meanwhile, prepare the tomato and capsicum sauce.
  • Quarter capsicums; remove and discard seeds and membranes. Roast capsicum and garlic with 2 tbsp of the oil in a small baking dish, uncovered, in moderately hot oven 30 minutes. Remove from pan.
  • Cover capsicum with plastic or paper; stand 5 minutes, peel skin.
  • Squeeze pulp from unpeeled garlic into small bowl.
  • Meanwhile, heat remaining oil in pan; cook onion, stirring, until soft.
  • Add undrained crushed tomatoes, bring to boil; simmer, uncovered, for 5 minutes. Blend or process tomato mixture with capsicum, garlic pulp and basil until almost smooth.
  • Cut the torte into wedges and serve with warmed tomato and capsicum sauce.