Creamy Spinach and Ricotta Pancake Torte

Recipe by
Total Time:
1 - 1.5 hours
Serves: 6
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 Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

Rate This Recipe


  • 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.