Pancake Casserole with Spinach and Cheese Recipe
Pancake casserole with spinach and cheese is a way to serve pancakes in a slightly more “restaurant-style” form. Instead of rolling individual portions in the pan, you arrange the rolls in a dish, pour over a sauce and bake until the cheese melts beautifully. It’s a great dish for a family lunch or a warm supper when you want to make something impressive from simple ingredients.
This casserole turns ordinary pancakes into an eye-catching dish that looks like it came from a bistro, even though it’s made from very simple ingredients. Pancake “snails” in a creamy cheese sauce combine delicate batter, bold spinach with feta and a stretchy, baked cheese topping. It’s a great way to sneak in greens in a form that even spinach skeptics accept.
Chef's tips
Make the pancake batter really thin and give it a moment to rest – this way the pancakes will be thin and elastic, easy to roll. Reduce the spinach thoroughly in the pan, because excess water will thin both the filling and the sauce in the casserole. Taste the feta before seasoning the filling – it can vary in saltiness, so it’s easy to overdo the salt.
How to serve
Serve with a simple salad of tomatoes and red onion or mixed greens with a light lemon dressing to cut through the creaminess of the dish. To drink, a lightly sparkling white wine works well, or simply a glass of chilled buttermilk if you’re serving the casserole for a casual weeknight dinner. It’s also great for parties – the “snails” are easy to portion and the whole dish looks very Instagram-worthy on the table.
Ingredients
- wheat flour - 200 g
- milk - 350 ml
- water - 100 ml
- egg - 2 piece
- spinach - 400 g
- feta cheese - 150 g
- yellow cheese - 120 g
- cream - 150 ml
- garlic - 2 cloves
- oil - 2 tablespoons
- nutmeg - 0.25 teaspoons
- salt
- black pepper
Preparation
- Put the flour into a bowl, add the eggs, milk, sparkling water and a pinch of salt. Blend or whisk thoroughly until the pancake batter is smooth and lump-free. Set aside for 10 minutes.
- On a well-heated, lightly greased pan, fry thin pancakes: pour a thin layer of batter, swirl to cover the whole pan and fry for about 1–2 minutes on each side until lightly golden. You should get about 8–10 pancakes.
- Defrost the spinach in a pan over low heat until most of the water evaporates. If using fresh spinach, chop it and sauté briefly until wilted.
- Peel and finely chop the garlic, add to the spinach and fry for about 1 minute more, stirring. Season with salt, pepper and nutmeg. Set aside to cool slightly.
- Crumble the feta with your fingers or mash with a fork and mix with the spinach until you get a thick filling.
- Spread each pancake with a thin layer of the spinach and cheese filling, leaving about a 1 cm border. Roll up tightly and cut into pieces about 4–5 cm long.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with oil.
- Arrange the pancake pieces upright in the dish so the filling is visible (like little snails), snugly next to each other.
- Mix the cream with half of the grated cheese, season with a little salt and pepper. Pour the sauce over the pancakes in the dish, trying to let it seep between the pieces.
- Sprinkle the top with the remaining yellow cheese.
- Place the casserole in the preheated oven and bake for about 20–25 minutes, until the cheese melts and is lightly browned and the edges of the sauce start to bubble gently.
- After removing from the oven, let it stand for 5 minutes so the sauce thickens slightly before serving.
Storage
Store leftovers covered in the fridge for up to 2 days. Reheat in the oven, covered with foil, or in the microwave until the cheese is melted and the filling is hot again.
