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Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Baked ricotta and spinach crêpes with golden cheese topping

Ricotta and Spinach Crêpes: a Sicilian Comfort Bake for the Winter Table

Delicate Sicilian crêpes filled with ricotta and spinach, baked with a golden cheesy topping for the ultimate winter comfort dish.

Author: Maria Russo • Published on: November 10, 2025
Categories: First Courses Vegetarian First Courses
Tags: butter caciocavallo flour plain flour milk nutmeg extra-virgin olive oil pecorino black pepper ricotta salt spinach eggs
⏱️
Prep Time
20 minutes
🔥
Cook Time
40 minutes
👥
Serve
Serves 4
📊
Difficulty
Medium
💰 Low
🗓️ Winter
⭐ 4.9/5

🛒 Ingredients

▸ For the crêpe 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, cut into sticks
  • ✓ Trapani sea salt

▸ For the béchamel

  • ✓ 500 ml milk
  • ✓ 50 g butter
  • ✓ 25 g flour
  • ✓ Salt
  • ✓ Nutmeg
  • ✓ Freshly ground black pepper

▸ For the topping

  • ✓ Grated Sicilian pecorino, to taste

If you’re craving a warm, indulgent Sicilian dish that brings comfort straight to the table, these ricotta and spinach crêpes are just the thing. Soft, delicate pancakes filled with creamy sheep’s ricotta, leafy spinach and local cheeses, all baked under a silky béchamel and a golden layer of pecorino — the very definition of winter cosiness.

This is the kind of recipe that feels both homely and celebratory, perfect for a Sunday with family or a festive meal where the oven is already warming the kitchen. Light, savoury and irresistibly creamy, these crêpes carry all the charm of the Sicilian countryside.

👨‍🍳 Preparation

  1. 1

    Clean and wash the spinach well, drain thoroughly and sauté with a drizzle of olive oil for 5–8 minutes. Leave to cool, then chop roughly.

  2. 2

    In a bowl, mix the ricotta with the grated pecorino, chopped spinach and a pinch of salt.

  3. 3

    Prepare the crêpe batter: whisk the eggs, then add the sifted flour, alternating with milk, until smooth.

  4. 4

    Heat a lightly buttered non-stick pan and pour in a ladleful of batter at a time; cook for about 1 minute per side until the crêpes are set and light golden.

  5. 5

    Prepare the béchamel: melt the butter, stir in the flour to form a roux, gradually pour in the milk and whisk until thickened. Season with salt, pepper and nutmeg.

  6. 6

    Fill each crêpe with half a spoonful of the ricotta mixture and two sticks of caciocavallo, then fold into quarters.

  7. 7

    Spread a thin layer of béchamel over the bottom of a baking tray, arrange the crêpes slightly overlapping, cover with the remaining béchamel and sprinkle generously with pecorino.

  8. 8

    Bake in a preheated oven at 200°C for about 25 minutes, switching on the grill for the final minutes to brown the top.

💡 Tips and Variations

For an even more Sicilian flourish, add a pinch of finely chopped Bronte pistachio before serving. For a lighter vegetarian option, replace the caciocavallo with local tuma cheese. You can prepare the batter, filling and béchamel ahead of time and assemble just before baking.

📦 Storage

  • • Store in the fridge in an airtight container for up to 2 days.
  • • You can freeze the baked crêpes once cooled for up to 1 month; thaw in the fridge and reheat in the oven.
  • • Reheat in the oven at 180°C for 10–12 minutes. Avoid the microwave to keep the texture intact.

🍷 Pairing

Pair with a Sicilian white such as Etna DOC — especially a lightly mineral one — or a fresh Sicilian rosé like Terre Siciliane Rosato IGP.

May this dish bring a warm, comforting taste of Sicily to your table. Buon appetito — and here’s to your next kitchen adventure!

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