Recipes

This dish is a lot like spinach parathas with stuffing. It took me around 40 minutes to make it. It is a little cheesy, probably next time I will replace cheese with potatoes, tofu etc. Ofcourse will let you know how it tastes :)

Ingredients:
90g / 3 oz wholemeal flour (I used wheat flour)
1 egg
150 ml natural yogurt
3 tbsp water
1 tbsp vegetable oil
200 g spinach - make puree of this
pinch of grated nutmeg
salt and pepper
fresh coriander(cilantro) sprigs to garnish


Filling:
1 tbsp vegetable oil
3 spring onions, thinly sliced
250g Ricotta
4 tbsp natural yogurt
90g Gruyere, grated (I could not find Gruyere cheese so used Sharp Cheddar as a substitute, you can use any swiss cheese in place of Gruyere)
1 egg, lightly beaten
125g unsalted cashew nuts
2 tbsp chopped fresh parsley (I used cilantro)
pinch of cayenne pepper

1. Sift the flour and salt into a bowl. Beat together the egg, yogurt, water and oil and gradually pour on to the flour, beating all the time. Stir in the spinach puree and season with pepper, nutmeg and little bit of salt

2. To make the filling, heat the oil in a pan and fry the spring onions until translucent. Remove with a slotted spoon and drain on a paper towels. Beat together the Ricotta, yogurt and half the Gruyere. Beat in the egg and stir in the cashews and parsley. Season with salt and cayenne.

3. Heat the oil in a frying pan(I used 2 frying pans to make things faster). Pour in 3-4 tbsp of the batter and tilt the pan so that it covers the base. Cook for 3 minutes, until bubbles appear in the centre. Turn and cook the other side for 2 minutes, until lightly browned. Slide the pancake on to a warm plate, cover with foil and keep warm while you cook the rest.

4. Spread a little filling over each pancake and fold in half and then half again. Spoon the remaining filling into the opening. Grease an ovenproof dish and arrange the pancakes in a single layer. Sprinkle with the remaining cheese and cook in a preheated oven 180 degree C/ 350F for 15 minutes. Garnish and Serve.