With all the holiday feasting, my buttons are popping. It’s time to get back into the health game and I’m a firm believer in slow recovery – all those leftovers still call my name in the middle of the night. Thank you all recipes for supplying me with a great stepping stone: Spinach Pancake Pie. It doesn’t sound like the start of a health kick but the addition of spinach is a vital component. Popeye would be proud – glug glug glug.



For the pancakes

120g plain flour

250ml milk

2 eggs

pinch of salt

30g butter or margarine


For the filling

30g butter or margarine

40g plain flour

500ml milk

1 teaspoon concentrated stock

2 eggs, beaten

100g Parmesan cheese, grated

300g frozen spinach, thawed

salt and freshly ground pepper to taste

pinch of grated nutmeg

butter or dripping for tin

1 egg yolk

150g cream fraiche



Photo by Ted Major


For the pancakes

  1. In a bowl combine the flour, milk, eggs and salt to make a thin batter. Heat the butter in a frying pan over medium-high heat. Pour in approximately 3 tablespoons of batter and swirl the pan quickly, so that the batter is spread as evenly and as thinly as possible.
  2. Fry the pancakes on both sides until golden, and set the finished pancakes aside. The batter should be enough for 8 pancakes (about 18cm diameter).

For the filling

  1. Melt butter in a pan and sprinkle in the flour. Cook for a minute or two. Add the milk, stirring, and bring to the boil. Now add the stock, eggs and half of the Parmesan. Add the thawed spinach and season with salt, pepper and nutmeg.
  2. Butter a baking dish. Spread some filling on the first pancake, roll the pancake up and place in the dish. Do with same with the remaining pancakes.
  3. Stir together the egg yolk, creme fraiche and the rest of the Parmesan and pour over the pancakes.
  4. Place into the oven and bake for 25 minutes at 225 C / Gas 7.