Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ricotta and Spinach Pancakes: A Sicilian Slice of Comfort
Delight in these tender ricotta and spinach pancakes, lovingly baked with local Sicilian cheeses for a truly heartwarming treat.
📖 What is it
Delight in these tender ricotta and spinach pancakes, lovingly baked with local Sicilian cheeses for a truly heartwarming treat.
🛒 Ingredients
▸ For the batter
- ✓ 300 ml whole milk
- ✓ 2 eggs
- ✓ 120 g plain flour
- ✓ butter, for greasing the pan
▸ For the filling
- ✓ 500 g fresh spinach
- ✓ 200 g sheep’s ricotta
- ✓ 60 g grated Sicilian pecorino
- ✓ 200 g caciocavallo cheese, cut into sticks
- ✓ Trapani sea salt
▸ For the béchamel sauce
- ✓ 500 ml milk
- ✓ 50 g butter
- ✓ 25 g plain flour
- ✓ salt
- ✓ nutmeg
- ✓ freshly ground black pepper
▸ To garnish
- ✓ grated Sicilian pecorino, to sprinkle
If you’re after a hearty and welcoming first course inspired by the rich flavours of Sicily, these ricotta and spinach pancakes baked with a golden cheese topping are an absolute must-try — a beautiful balance of lightness and savoury depth.
👨🍳 Preparation
- 1
Wash and drain the spinach thoroughly. Wilt gently in a pan with a splash of olive oil for about 5–8 minutes, then leave to cool before roughly chopping.
- 2
In a bowl, mix the ricotta with the grated pecorino, chopped spinach and a pinch of salt.
- 3
To make the batter, whisk the eggs and sift in the flour, alternating with the milk, until you have a smooth mixture.
- 4
Heat a non-stick pan lightly greased with butter, then pour in a ladleful of batter at a time; cook each pancake for around a minute on each side until lightly golden.
- 5
For the béchamel, melt the butter and stir in the flour to create a roux; gradually pour in the milk, stirring constantly until the sauce thickens. Season with salt, pepper and a hint of nutmeg.
- 6
Fill each pancake with half the ricotta and spinach mixture and two sticks of caciocavallo, then fold into quarters.
- 7
Spread a thin layer of béchamel at the bottom of a baking dish, arrange the folded pancakes slightly overlapping, cover with the remaining béchamel and sprinkle over the grated pecorino.
- 8
Bake in a preheated oven at 200°C for about 25 minutes, turning on the grill for the last few minutes to achieve a beautiful golden crust.
💡 Tips and Variations
- •
For a richer twist, stir in some sautéed porcini mushrooms diced into small cubes — they add an earthy note and a wonderful depth of flavour.
- •
A good-quality non-stick pan and a measuring ladle work wonders for creating thin, even pancakes perfect for a uniform bake.
- •
Ricotta and spinach are the stars here, lending a gentle freshness and creamy texture that truly define this dish.
- •
If you prefer a lighter vegetarian version, swap the caciocavallo for slices of tuma — a traditional soft local cheese — or omit the melting cheese entirely and use crumbled, seasoned tofu for a vegan alternative.
- •
Here’s a quick rundown: mix well-drained spinach with ricotta and grated cheese, season carefully, then prepare a smooth, lump-free batter. Fill, fold and complete with homemade béchamel for the perfect creamy consistency.
- •
To elevate the béchamel, add a pinch of nutmeg and a drizzle of extra virgin olive oil — this subtle touch boosts the aroma without overpowering the other ingredients.
- •
For a gluten-free batch, swap the plain flour with a blend of rice and maize flours, adjusting quantities to maintain the batter’s smooth, pourable texture.
- •
Patience is key. Let the pancakes rest a little before filling and avoid rushing the cooking — this ensures they stay tender and soft.
📦 Storage
- • Store the pancakes in an airtight container in the fridge for up to 48 hours to preserve their vibrant flavours and aromas.
- • For longer storage, freeze once cooled, wrapping each pancake individually in cling film and placing them in a freezer bag — they’ll keep for up to a month.
- • To reheat, warm gently in a 180°C oven for about 10 minutes. Avoid the microwave, which tends to alter the delicate, fragrant softness of the dish.
🍷 Pairing
A white wine from the Etna DOC region is a superb match: its mineral notes and crispness beautifully complement the spinach’s freshness and the savoury Sicilian cheeses.
Alternatively, a Sicilian rosé from the Terre Siciliane IGP offers a lively fruitiness that pairs effortlessly with this creamy, comforting dish without weighing it down.
To venture beyond Sicily, consider a fresh Sauvignon Blanc from Friuli Venezia Giulia or a Provençal rosé — both will elegantly balance the flavours and texture.
This ricotta and spinach pancake bake is a wonderfully comforting dish that carries a bit of Sicilian sunshine right to your table. It’s perfect for sharing with loved ones, whether for a cosy family meal or a relaxed dinner with friends. Give it a go at home — you’ll find the combination of silky ricotta, tender spinach and melting local cheeses utterly irresistible. Do let me know how you get on, and don’t be shy about passing this little slice of Sicily around; after all, good food is always better shared!
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