Baked spinach and ricotta rolls

Ingredients for 4 servings:

• 3 eggs
• 375 ml milk
• 250 g flour
• 1 tsp baking powder
• 1 tsp salt
• 150 g spinach, cooked
• 100 g ricotta or curd cheese
• 100 g mozzarella, grated
• 50 g butter
• 50 g flour
• 500 ml milk
• some tomato sauce as needed
• e.g. salt and pepper
• n. B. Nutmeg
• e.g. Parmesan for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

vegetarian, delicious

Mix all the pancake ingredients together in a bowl and let it sit for about 10 minutes. In a pan, fry a little of the batter on both sides in batches until all the batter is used up. The pancakes should be as thin as possible! I made enough for about 8-10 pancakes. Set aside and let cool slightly. Chop the spinach and mix it with the remaining filling ingredients, season with salt, pepper, and nutmeg, and set aside. Make a béchamel sauce by melting butter in a saucepan, adding the flour, and slowly stirring in the milk. Season with salt, pepper, and nutmeg. Cover the bottom of an ovenproof dish with tomato sauce. Spoon some of the filling into each pancake, fold in the sides, roll them up (like a burrito), and place them side by side in the dish. Cover with a little more tomato sauce, spread the béchamel sauce over the top, and sprinkle with Parmesan cheese. Tip: If you have leftover mozzarella, you can also sprinkle some on top. Place in a preheated oven at 180°C (top/bottom heat) and bake for about 30 minutes, until the cheese is melted.