So you’ve got a few pancakes leftover from Shrove Tuesday and don’t know what to do with them? Why not try the Brassic Munchies version of an Hortopita. This is a cross between Spanakopita and Hortopita, so I guess it’s a Sportopita dish of sorts. Using fresh herbs from the garden (they’re incredibly easy to grow) some frozen spinach (which is far cheaper than buying it fresh) you can make a totally delicious Greek inspired dish.
Sportopita Greek Inspired Pancakes
Yield Serves 2-3
Greek inspired savoury pancakes.
6 pancakes (see Basic Pancake Mix)
500g frozen spinach
1 handful fresh mint (chopped finely)
1 handful fresh oregano (chopped finely)
1 large handful fresh parsley (chopped finely)
2 sprigs fresh dill (chopped finely)
1/2 large fennel bulb (grated)
2 small red onions (grated)
125g ricotta cheese
For the sauce
1 small red onion (chopped finely)
3 garlic cloves (chopped finely)
2 tins italian tomatoes
2 bay leaves
1/2 tsp sugar
50g parmesan (grated finely)
50g cheddar (grated finely)
Chopped all the greens, grate the fennel and onions, add to a bowl.
Defrost, then drain (we squeezed the water out by hand) the spinach.
Add to the greens, then add the ricotta. Put to one side.
Now, add a small amount of oil, add the sauce chopped onion, garlic and cook for 5 minutes.
Add the 2 tins of tomatoes, the bay leaves and sugar. Bring to the boil, then simmer for another 5 minutes until the sauce slightly thickens. Remove the bay leaves.
Place half the sauce on the bottom of an ovenproof dish, enough to be able to cook all your pancakes together when rolled up.
Take your pancakes and fill them with the ricotta mixture, rolling them up like a carpet, and place on your tomato base.
When all pancakes are filled, pour over the remaining tomato sauce, and smother with the grated cheese.
Bake in the middle of a preheated oven 180°c/160°c fan/gas mark 4, for 30 minutes, until cooked through and golden brown on top.