Wash the spinach, drain well and chop roughly. Put it in a blender with the eggs.
Add the ricotta, nutmeg and salt and blend everything into a smooth, creamy batter.
Warm the olive oil in a non-stick frying pan over a medium heat. Spoon small pancakes of batter into the pan.
Cook the pancakes until the underside is firm and lightly browned. Turn carefully and cook the second side until golden brown.
Take them out of the pan briefly and let the excess heat escape so the surface stays tender.
Sprinkle with hard cheese while warm and serve straight away.
Good to know
When it needs to be quick, I especially like savoury pancakes like these. They're soft, well seasoned and pleasantly satisfying without feeling heavy.
Swaps
Ricotta → cottage cheese (more protein, usually a little less fat); hard cheese → vegetarian hard cheese made from sheep's milk (similar protein, stronger flavour); olive oil → ghee (stable at high heat for frying); spinach → chard (also provides folate and potassium).
Allergens
Contains egg and milk. Usually suitable for children if you go easy on the nutmeg. No concern during pregnancy with fresh eggs, well-washed spinach and thorough cooking.
