Savory Spinach and Ricotta Pancake Bake

Method

1. Preheat your oven to 350°F. Ensure the frozen spinach is fully defrosted.
2. In a large bowl, crack the egg. Add the plain flour, milk, and a small pinch of sea salt. Whisk everything together until you achieve a smooth batter consistency.
3. Heat a small non-stick frying pan over medium-high heat. Lightly grease the pan with olive oil. Pour in a thin layer of batter, tilting the pan to spread it evenly. Cook for 2 minutes on one side until lightly golden. Carefully stack the cooked pancake into a deep ovenproof dish. Repeat with the remaining batter to create multiple pancakes.
4. Peel and thinly slice the garlic. Place the same frying pan over medium heat with about 1 teaspoon of olive oil. Add the sliced garlic and sauté for 1 minute until fragrant. Stir in the defrosted spinach and cook for another 3 minutes. Remove from heat, season with salt and pepper, and stir in most of the grated Parmesan cheese. Transfer this mixture to a food processor. Add the ricotta cheese and blend until smooth. If the mixture is too thick, add a splash of milk to loosen it.
5. Begin layering the pancakes in the ovenproof dish, alternating with the passata and the spinach-ricotta mixture. Top with the remaining grated Parmesan cheese. Bake in the preheated oven for 30 minutes, or until the bake is golden brown and bubbling around the edges. Serve hot, ideally with a fresh, crisp salad.