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It-Tnejn Li Huma 03.03.11

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Serves 4




100g plain flour

Pinch of salt

1 egg

300ml milk

100g chopped frozen spinach, defrosted

Vegetable oil for frying



15g butter

3 spring onions sliced

1 clove garlic chopped

400g chopped tomatoes

Pinch nutmeg

Salt and pepper

2 teaspoons cornflour

225g Dolcelatte cheese, crumbled

200g sliced ham cut into strips

3 tablespoons parmesan grated



  • - sift the flour and salt into a bowl, add the egg and milk and beat to make a smooth batter
  • - squeeze the excess water from the spinach and stir into the batter
  • - brush an 18cm frying pan with oil and heat
  • - pour in batter to thinly cover the base and cook for 1 minute; turn the pancake and cook for about 30 seconds more
  • - remove from the heat and keep warm
  • - repeat with the remaining mixture and make 7 more pancakes
  • - for the filling, melt the butter in a pan and sauté the spring onions and garlic for 2 minutes
  • - add the tomatoes, nutmeg and seasoning and bring to the boil
  • - blend the cornflour with 2 tablespoons of water and add to the tomato mixture and simmer until thickened
  • - put a pancake on a plate, spread with the sauce and sprinkle over some ham strips
  • - place another pancake on top and spread with some more sauce, this time add some crumbled dolcelatte
  • - continue layering and alternating the ham and cheese finishing with a layer of sauce and cheese
  • - sprinkle the parmesan over the top and place under a pre-heated grill until the cheese is melted
  • - cut into wedges and serve