Yields4 Servings
 100 g plain flour
 1 pinch salt
 1 egg
 300 ml milk
 100 g chopped frozen spinach, defrosted
 vegetable oil for frying
 15 g butter
 3 spring onions sliced
 1 clove garlic chopped
 400 g chopped tomatoes
 1 pinch nutmeg
 salt & pepper
 2 tsp cornflour
 225 g Dolcelatte cheese, crumbled
 200 g sliced ham, cut into strips
 3 tbsp 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

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