Serves: 4
Preparation time: 20 minutes plus baking time


  1. Heat your oven to 200°C/180°C fan/gas mark 6.
  2. Make the pancakes following my instructions on the pack, then set them to one side. It’ll make 6-8 pancakes.
  3. To make the filling, gently fry the onion until soft and set aside. Next, wilt the spinach for a couple of minutes in a big pan with a splash of oil. Drain it in a sieve, squeezing out as much water as you can, then chop roughly.
  4. In a bowl, mix the onion, spinach, ricotta, garlic, nutmeg and half the parmesan, then season.
  5. Dollop a large spoonful of the filling along the centre of the pancake. Roll it up and pop it in an ovenproof dish. Do the same for the rest of the pancakes.
  6. Pour over the tomato sauce, sprinkle with the rest of the parmesan and bake for 20-25 minutes, until nice and hot.