Savoury Spinach and Cottage Cheese Pancake Rolls, Baked to Golden Perfection
These oven baked cheese and spinach pancakes hold a special place in my heart. They are reminiscent of my grandmother’s cherished recipe from years gone by. I can still picture her bustling in the kitchen, creating a feast of over 30 pancakes that would bring our entire family together. The air was filled with anticipation as we gathered around the table, eagerly awaiting the first bite. She would create both savory and sweet versions, offering a variety to suit every palate. But we all loved both versions!
Food has a remarkable way of shaping our memories and evoking a profound sense of connection. It is a time machine that transports us back to the cherished moments of our lives. These baked pancakes, beyond their culinary excellence, hold the essence of family gatherings, laughter, and love. They serve as a reminder of the simpler times, where the most cherished moments were spent around a table, sharing stories and savoring the delights of homemade cuisine.
Feel free to customize this recipe for oven baked spinach and cheese pancakes to your liking! If you don’t have spinach, you can use other green veggies like swiss chard instead. Also, instead of using a combination of cottage cheese and feta, you have the option to use just cottage cheese if you find feta cheese to be overly salty. This variation offers a milder flavor while still retaining the creamy texture. Experiment and find your preferred cheese filling for these delightful baked pancakes.
Oven baked spinach and cheese pancakes
Ingredients
- 2 cups plain flour
- 400-500 ml sparkling water - dont use still water
- 2 tbsp cream
- 1 egg
- 1/2 tsp salt
Filling
- 100 g feta cheese
- 150 g cottage cheese
- 1 cup spinach - you can use frozen
- 3 tbsp cream cheese
- 1 egg
- 1/2 tsp salt
- 2-3 tbsp sour cream
Topping
- 200 ml sour cream
- 1 tbsp cream or cottage cheese
- 1 egg
Instructions
For the pancakes
- In a bowl, combine flour and salt, then create a well in the center. Crack the egg into the well and add 150ml of water. Mix thoroughly using a fork, starting from the middle and working your way out. Gradually add cream and additional water to achieve a thick, smooth consistency without any lumps.
- Heat a large pan with a drizzle of oil until very hot. Pour some of the mixture into the pan, ensuring it covers the base and creating slightly thicker pancakes than usual. Cook until golden brown on each side.
For the filling
- In a mixing bowl, combine all the ingredients for the filling. Spread a generous amount onto half of each pancake and roll them up, allowing the cheese to spread as you roll. Arrange the rolled pancakes in a large oven dish, stacking them in two layers if needed.
- In another bowl, mix together sour cream and egg, then pour the mixture over the pancakes, ensuring they are evenly coated. This step is crucial to prevent burning during baking.
- Preheat your oven to 200°C and place the dish inside. Loosely cover the dish with foil, creating a protective layer that allows for airflow while preventing the pancakes from burning during bakin. Bake for approximately 20 minutes or until the top turns golden.
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- Once cooked, allow the dish to rest for about 20 minutes before serving.
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Notes
