- 4 Eggs
- 1 Glass of milk
- 8o gr Flour
- 80 gr Butter
- 200 gr Ricotta Cheese
- 300 gr Boiled, chopped and pressed spinach
- 1/2 l Béchamel sauce
- 50 gr Parmesan
- 3 tblsps Tomato sauce
- Extra-virgin olive oil
- Salt, pepper and nutmeg
a - Mix 2 eggs with salt, pepper and warm milk, added slowly.
b - Add 50 g of melted butter and flour. Stir until you get an homogeneous dough.
c - Cook on both sides small pancakes in a small frying pan greased with butter (two tablespoons of dough at a time).
a - Mix the spinach in a bowl with the ricotta.
b - Add the other 2 eggs, salt, parmesan, nutmeg and 2 tablespoons of sauce. Stir until you get an homogeneous dough.
a - Pour the filling on the pancakes and spread it over.
b - Roll them and line them up in a terracotta dish, cover with the remaining béchamel sauce, butter, parmesan cheese and put in the oven for 20 minutes at 200°C.