Spinach and ricotta crepes

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Spinach and ricotta crepes
  • 250 gram frozen spinach, thawed
  • 500 gram fresh low-fat ricotta
  • 1 clove garlic, crushed
  • pinch nutmeg
  • 8 frozen crepes, thawed
  • 1 cup grated tasty cheese
  • 2 large tomatoes
  • 1/4 cup chopped flat-leaf parsley


Spinach and ricotta crepes
  • 1
    Preheat oven to 200°C/180°C fan forced. Lightly grease a 1.5-litre (6-cup) rectangular ovenproof dish. Using hands, squeeze excess liquid from spinach. Combine spinach, ricotta, garlic and nutmeg in a medium bowl. Season with salt and pepper.
  • 2
    For each crepe, shape 1/4 cup ricotta mixture into a log across the centre of crepe. Roll to enclose filling. Place crepes, seam-side down, in prepared dish. Sprinkle with cheese. Bake for 20 minutes or until melted and bubbling. Remove from oven. Stand for 5 minutes.
  • 3
    Meanwhile, cut tomatoes in half crosswise. Using a teaspoon, scoop out seeds and discard. Chop flesh finely.
  • 4
    Top crepes with tomato and parsley, then serve at once.

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