SPINACH PANCAKE LAYERS

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