A remake of the traditional greek spinach pie, quick and easy, to enjoy it anytime as lunch or dinner; when time is limited and you are in need of something healthy.
These pancakes are traditionally served as a dessert or breakfast with honey and walnuts. Grandma always used to prepare them for us kids after school or as a late afternoon snack in between studying or playing around in the garden before dinner. Here, I created a savory dish, remake of the original recipe, using spinach and soft white cheese (it can be the Italian ricotta or the greek anthotyros).
For this recipe I used LADOLEA’s koroneiki variety that elevated the recipe and enriched the taste of the pancakes without using any butter at all! I also added some raw LADOLEA olive oil in the ricotta cream to get the most of the benefits of this unique EVOO.
INGREDIENTS (makes 2 portions // 4 pancakes of approximately 12 cm diameter)
For the pancakes
. 170 g all purpose flour (or preferably one for pasta making)
. 40 ml LADOLEA koroneiki variety, plus some extra for baking
. 180 ml lukewarm water
. ¼ teaspoon sea-salt
For the spinach filling
. 150 g raw spinach, washed and cleaned
. 4 shallots, sliced
. cumin powder, sea-salt and pepper to taste
For the ricotta cream
. 180 g ricotta cheese (or anthotyros cheese)
. 2 tablespoons LADOLEA koroneiki variety
. 1 teaspoon pomegranate molasses
. 1 teaspoon cumin powder
. ¼ teaspoon sea-salt
. ¼ teaspoon black pepper, freshly ground
. 1/8 teaspoon onion powder
. 1/8 teaspoon garlic powder
As topping
. 10 g sliced almonds, lightly toasted in a pan
. 10 g pine nuts, lightly toasted in a pan
PREPARATION
First prepare the spinach filling; in a pan stir-fry the shallots with 2 tablespoons LADOLEA on medium fire, until soft and lightly caramelized. Then add the spinach with 2 tablespoons LADOLEA. Stir and season to taste with some cumin powder, salt and freshly ground black pepper. Set it aside.
For the ricotta cream; in a bowl mix the ricotta (or anthotyros) cheese with 2 tablespoons LADOLEA, the pomegranate molasses, cumin powder, sea-salt, black pepper, onion and garlic powder. Stir well – using a fork or a whisk - until everything is blended together in a smooth cream. Set it aside for later use.
For the pancakes; in a mixing bowl, sieve in the flour. Add LADOLEA and mix well – using a fork. Gradually add the water while constantly stirring and until you get a smooth mixture. The mix should be relatively runny. Season with some sea-salt. Warm up a pan on medium fire. Add 1 tablespoon LADOLEA in the pan and one scoop of the dough mix. It is easy to define the amount of dough by using a measuring cup - I used 1/3 cup for a pancake of 12 cm diameter. Bake for approximately 5-6 minutes and then flip the pancake over. Bake the other side for another 5-6 minutes. If the pan is sticky add some more olive oil. This will give a beautiful golden color to your pancakes too!
While the pancakes are still warm, spread some ricotta cream and add some spinach filling. Top it with a second pancake and some extra cream cheese on top (optional). Sprinkle with a few over roasted sliced almonds and pine nuts.
Tip: drizzle with some extra LADOLEA koroneiki variety to boost even more the taste and nutritional value of the dish! Enjoy!
LADOLEA // when purity meets design in a heartfelt product curated with passion and love