- Spinach & Ricotta Crespolini.jpg (20.22 KiB) Viewed 470 times
Preparation Time: 20 minutes
Cooking time: 30 minutes
Serves: 8
If served as eight portions, provides 407 cals, 28.5g fat (of which 13.5g saturates), 10g sugar and 1.1g salt per portion.
Ingredients
For the tomato sauce:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- 400ml (14fl oz) passata
- 1 tbsp dried herbs eg. basil, thyme or oregano
- 1 bay leaf
For the filling:
- 300g (10oz) frozen spinach, defrosted weight (water removed)
- 40g (1½oz) Parmesan, grated
- 300g (10oz) ricotta cheese
- 2 eggs, beaten
- Zest of ½ lemon
For the white sauce:
- 60g (2½oz) butter
- 50g (2oz) plain flour
- 700ml (24fl oz) milk
- ½ tsp Dijon mustard
For the topping:
- 60g (2½oz) Parmesan, grated
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
2. To make the tomato sauce heat the oil in a small saucepan and sweat the onion and garlic for 6 minutes, or until soft.
3. Add the passata, herbs and bay leaf and bring to the boil. Turn down and simmer for 5 minutes, then turn the heat off.
4. To make the spinach and ricotta filling add the spinach, ricotta, grated Parmesan, lemon zest, salt and pepper into a bowl and mix well. Taste and adjust seasoning if necessary. Add the beaten eggs, mix well and leave to the side.
5. To make the white sauce, melt the butter in a saucepan on medium heat. When melted, add the flour and whisk for a few minutes until golden. Gradually pour in the milk, stirring constantly to avoid lumps.
6. Once it's boiling, turn it down and stir for another 2 minutes. Stir in mustard, season with salt and pepper and put aside.
7. To assemble, pour the tomato sauce into a buttered 30cm x 20cm (12in x 8in) baking dish.
8. Divide the spinach mixture evenly between the pre-made crepes, placing the filling in the middle. Fold the sides of the pancakes over the ends of the filling, then roll up into neat parcels. Place seam-side down in the tomato sauce.
9. Pour over the cheese sauce and sprinkle with remaining Parmesan. Bake for 25 minutes, or until the top is golden.
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