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27 December 2012,04:13 by
J.Sujatha

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SPINACH PANCAKE LAYER

This Spinach Pancake Layer is carefully fried so that the taste of spinach could be fully released. With nutmeg, pepper and cheese, the spinach will taste better. The pancake is topped with cheese to look good and to have a cheesy flavour as well.
Serves :
8

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat a little oil in a 6inch omelette pan. Pour in the batter and tilt the pan to coat the bottom evenly.
  • Cook until the underside is brown, then turn over and cook for a further 10 seconds.
  • Turn on to a warmed plate. Repeat with the remaining batter, making 12 pan-cakes.
  • As they are cooked, stack the pancakes on a plate, interleaving them with sheets of greaseproof paper; keep warm.
  • Cook the spinach in a large pan with just the water clinging to the leaves after washing and a pinch of salt for 5 minutes; drain thoroughly.
  • Chop finely and put in a bowl. Add the cottage cheese, egg, and salt, pepper and nutmeg to taste; mix thoroughly.
  • Place a pancake on a heatproof plate, spread with some of the filling and cover with another pancake.
  • Continue layering in this way, finishing with a pancake.
  • Sprinkle with the cheese and cook in a preheated moderately hot oven for 30 to 40 minutes.
  • Serve immediately, as a main dish.

INGREDIENTS

Filling

  • 2 Kg spinach
  • Salt
  • 500 grams cottage cheese
  • 2 eggs, beaten
  • Freshly ground black pepper
  • Grated nutmeg

Topping

  • 100 grams Cheddar cheese, grated

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