Lemony Ricotta Greens Pancake Parcels

Lemony Ricotta Greens Pancake Parcels 🍋🌿 Soft thin pancakes folded around a creamy ricotta and greens filling, then browned until the outside is golden and the middle is warm, lemony and spoon-soft. This is a lovely brunch-supper recipe: simple enough for a weekday, but polished enough to put on the table with salad, soup or roasted tomatoes. Yield: 4 servings Time: about 45 minutes Ingredients 📝 For the pancakes: - 8 thin savory pancakes or crepes, homemade or good ready-made - 1 tsp olive oil or butter for warming and browning For the filling: - 1 tbsp olive oil - 2 garlic cloves, finely grated or minced - 250 g spinach, chard or mixed tender greens, roughly chopped - 1 cup ricotta - 1/3 cup finely grated Parmesan - Zest of 1 lemon - 1 tbsp lemon juice, plus more to taste - 2 tbsp chopped parsley, dill or chives - Pinch of ground nutmeg - 1/2 tsp fine salt, plus more to taste - Black pepper To finish: - Extra lemon zest - A small handful of herbs - Olive oil - Optional: toasted pine nuts, chili flakes or a little extra Parmesan Method 👩‍🍳 1. Wilt the greens. Warm 1 tbsp olive oil in a wide pan over medium heat. Add the garlic and cook for 30 seconds, just until fragrant. Add the greens with a pinch of salt and cook for 2-4 minutes until collapsed and glossy. 2. Remove excess moisture. Tip the greens into a sieve or onto a clean board and press out liquid. This step matters: the filling should be creamy and thick, not watery. Chop the greens a little more if the leaves are long. 3. Make the ricotta filling. In a bowl, mix ricotta, Parmesan, lemon zest, lemon juice, herbs, nutmeg, salt and plenty of black pepper. Fold in the greens. Taste and adjust with more lemon or salt until it tastes bright and savory. 4. Fill the pancakes. Lay a pancake flat and spoon filling just off the center. Fold the sides in, then roll or fold into a neat parcel. Keep the seam underneath so it holds together. Repeat with the remaining pancakes. 5. Brown the parcels. Warm a little olive oil or butter in a non-stick pan over medium heat. Add the parcels seam-side down and cook for 2-3 minutes per side until golden, lightly crisp at the edges and warm in the middle. 6. Finish and serve. Transfer to plates, then add extra lemon zest, herbs, a fine drizzle of olive oil and optional pine nuts, chili flakes or Parmesan. Serving ideas 🍽️ Serve with tomato salad, peppery leaves, roasted cherry tomatoes, soup or a bowl of lemony chickpeas. For a richer plate, add a soft egg on top. For a lighter plate, serve two parcels with lots of salad. Storage and make-ahead ❄️ The filling can be made up to 2 days ahead and chilled. Filled parcels are best browned just before eating, but leftovers reheat well in a covered pan over low heat. If making ahead, keep the pancakes and filling separate until close to serving so the edges can crisp. Save this one for a gentle vegetarian brunch or an easy dinner that still feels a bit special. 💚 Tasteloom.club