Give your pancakes a savoury twist with this mouth-watering pesto and feta pancakes recipe. The richness of the pesto and the softness of the feta work wonders together.
Not got time to make your own pancakes? Use ready-made ones to create a tasty meal with this easy recipe. The pesto and feta mix makes a lovely filling while the spinach is a great source of vitamins.
- 1 pack of ready-made
- 250g cherry tomatoes, halved
- 200g feta cheese, crumbled
- 85g bag baby spinach leaves
- 4tbsp green pesto
Pre-heat the oven to 200C, 400F, Gas Mark 6.
In a large mixing bowl mix together the tomatoes, feta cheese, 55g baby spinach leaves and 2tbsp of pesto. Toss together well and season with freshly ground black pepper.
Divide the mixture between the pancakes and roll up. Lay seam side down in a large gratin dish. Mix the remaining pesto with 1tbsp water and drizzle over the top of the pancakes.
Bake for 18 minutes until golden and bubbling hot.
Toss the remaining spinach leaves in a squeeze of lemon juice and drizzle of olive oil. Pile the dressed spinach down the centre of the pancakes and serve straight away.