Spinach Pancake Torte

A recipe that my grandmother always used to make for me and that I still love to prepare for my family is the Spinach Pancake Torte.

Extremely easy to prepare and a stunning centerpiece for your table!

More pancake recipes here.

  • 300 g of mature cheese – I used Gruyère but a mature cheddar is delicious as well!

Pancakes

  • 25 g melted butter
  • 250 g milk
  • 100 g water
  • 125 g flour
  • 2 eggs
  • 1 pinch of salt

Melt the butter and add to the milk, water, flour, salt and eggs and mix well. Let the dough rest for 30 minutes. Bake in a greased frying pan. Reserve.

Spinachfilling

  • olive oil
  • 3 big onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 1800 g frozen spinach, defrosted and pressed so that it is as dry as possible

Fry the onions in the pan until golden. Add the garlic. Cook another minute, then add the spinach and cook quickly over high heat. Season well with salt and pepper. Put aside.

  • Beschamel
  • 40 g butter
  • 40 g flour
  • 500 g milk
  • ½ TL salt
  • 2 pinches pepper
  • 2 pinches nutmeg (optional)

Melt the butter and add the flour. Leave to cook for about 3 minutes.

Add milk, salt, pepper and nutmeg and cook for about 6 minutes until it has thickened, stirring regularly.

Assembly

Place a cake ring onto a cake platter. Put a bit of Béchamel onto the base. Place a pancake on top. Add a part of the spinach. Then the Béchamel and then the cheese. Repeat these steps and finish with a layer of Béchamel topped with cheese. Place in the preheated oven at 175°C until the cheese is melted and golden!

Tip you can prepare this the day before and just place in the oven when you need it

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