Pesto and feta pancakes Recipe

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  • Vegetarian

makes:

6

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

18 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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

Ingredients

  • 1 pack of ready-madeĀ 
  • 250g cherry tomatoes, halved
  • 200g feta cheese, crumbled
  • 85g bag baby spinach leaves
  • 4tbsp green pesto

Method

  • 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.

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Top Tip

Make your own pancakes with our easy pancake batter recipe