10 nutritious and delicious recipes

iStock

Looking for nutritious recipes to enjoy on a daily basis or serve at a special meal? A good tip is to bet on the spinach pancake, since the vegetable will leave your dish more healthy and full of color. In the list below, you can see versions with meat, vegetarian and functional. Choose your favorite and try it!

1. Simple spinach pancake

Ingredients

• 1 cup spinach
• 1 egg
• 1 cup of flour
• 1 cup of milk
• 1/2 teaspoon salt
• Coconut oil for greasing
• Stuffed chicken to stuff
• Tomato sauce to taste
• Grated parmesan cheese to taste

Directions

1. The first step is to blanch the spinach. To do this, soak the leaves in hot water for about 5 minutes;
2. Drain the spinach and place in a basin of ice water, then remove and chop the leaves;
3. In a blender, place the egg, flour and milk. Beat until well mixed;
4. Add the chopped spinach and process until incorporated;
5. Add the salt and whisk a little more;
6. Grease a frying pan with coconut oil and heat until well heated;
7. When it is very hot, pour in a little batter, and after it has fried on one side, turn over to fry the other. Repeat the process until the batter is finished;
8. Fill the pancakes with the sauteed chicken, leaving the flatter side inward. Roll up the batter, pinching well, and place the pancakes in a baking dish;
9. Cover with tomato sauce, sprinkle grated cheese, and bake in oven for 15 minutes for gratin.

2. Spinach pancake with skimmed milk and oatmeal

Ingredients

• 50 g spinach leaves (about 2 cups)
• 2 eggs
• 1 cup skim milk without lactose
• 1 teaspoon salt
• 1 cup oatmeal
• 1 dash of olive oil

Directions

1. Place the spinach, eggs, milk, and salt in a blender. Blend for 1 minute;
2. Add the oat flour and process for 1 minute more;
3. Grease a medium skillet with olive oil and fry the pancakes on both sides, putting in one ladleful of batter at a time;
4. Fill to your preference and enjoy!

3. Spinach pancake with ricotta and herbs

Ingredients

Pasta

• 1 and 1/2 cups milk
• 2 eggs
• 2 tablespoons margarine
• 1 bundle boiled spinach
• 1 and 1/3 cup flour
• Salt to taste
• Margarine or butter for greasing

Filling

• 200 g ricotta cream
• 100 g grated mozzarella
• Fine herbs to taste

Directions

1. In a blender, add the milk, eggs, margarine, and spinach. Beat to incorporate;
2. Add the flour and salt, then beat until smooth;
3. Bring a frying-pan to the fire, and when it is very hot, put in a little margarine or butter to grease it;
4. Add a thin layer of batter and fry on both sides, until golden brown. Repeat the process with all the dough;
5. In a bowl, mix together the ricotta cream, the mozzarella and the fine herbs to form the filling;
6. Stuff the pastas with the creamy mixture and roll the pancakes;
7. Bake in the oven for about 15 minutes, to heat up the filling, and you’re done!

4. Spinach pancake with tapioca starch

Ingredients

Stuffing

• 200 g ricotta cheese, kneaded
• 1 chopped tomato
• 1/2 onion, chopped
• 1 box heavy cream
• Salt to taste
• Oregano to taste
• Black pepper to taste
• 1 dash of olive oil

Dough and assembly

• 1 sprig of spinach washed and drained
• 3 eggs
• 200 ml water
• 1 and 1/2 cups oatmeal
• 2 tablespoons tapioca starch
• Salt to taste
• Oil for greasing
• Tomato sauce to taste
• Grated parmesan cheese to taste

Directions

1. In a bowl, mix the ricotta, tomato, onion and cream. Season with salt, oregano, black pepper and olive oil. Stir well and set this filling aside;
2. Chop the spinach and place it in a blender with the eggs and water. Beat to incorporate;
3. Add the oats, tapioca starch, and a pinch of salt. Whisk again to blend everything together;
4. Grease a frying-pan with oil and fry the pancakes on both sides, always over medium heat;
5. Fill the batter with the ricotta mixture and place the pancakes in a baking dish. Top with tomato sauce and grated cheese;
6. Bake in the oven for gratin and serve!

5. Spinach pancake with oatmeal and chicken

Ingredients

Pasta

• 2 eggs
• 3/4 cup skim milk
• 1/2 cup oatmeal
• Salt to taste
• 2 cups spinach leaves

Stuffing

• 3 tablespoons olive oil
• 1/2 small onion, chopped
• 2 crushed garlic cloves
• 300 g cooked and shredded chicken
• Salt to taste
• Black pepper to taste
• 3 to 4 tablespoons tomato sauce
• Chives to taste

Directions

1. In a blender, add the eggs, milk, oatmeal, and salt. Blend for about 3 minutes;
2. Add the spinach, beat for another 5 minutes, and set the batter aside;
3. In a saucepan, heat the olive oil and saute the onion until wilted. Add the garlic and saute a little more;
4. Add the chicken and season with salt and black pepper. Add the tomato sauce, stir well and finish the filling with the spring onion;
5. In a non-stick or greased frying pan, fry the dough little by little, over low heat. When bubbles begin to form, turn the pancake over to fry the other side;
6. After frying all the pancakes, fill with the seasoned chicken, roll up and it is ready to taste.

6. Spinach pancake with calabresa

Ingredients

Pasta

• 1 cup (240 ml) cold milk
• 1 cup wheat flour
• 2 eggs
• 1 handful spinach
• 1 teaspoon salt

Sauce

• 1 dash of oil
• 1/2 onion, minced
• Homemade seasoning to taste (salt and garlic)
• 340 g tomato sauce
• Calabrian pepper to taste
• 1/2 chopped tomato

Filling and assembly

• 1 chopped sausage
• 1 chopped tomato
• Grated cheese to taste

Directions

1. For the dough, place the milk, flour, eggs, spinach and salt in a blender. Blend for 3 minutes or until smooth and set aside;
2. For the sauce, saute the onion for about 2 minutes in a pan with oil;
3. Add the homemade seasoning and tomato sauce. Mix well, incorporate the pepper and chopped tomatoes and simmer for 1 minute. Set aside;
4. For the filling, grind the chopped calabresa. You can use a mixer or grate;
5. In a frying pan, brown the shredded calabresa for about 5 minutes. Put aside in a bowl;
6. In the same pan, fry the pancakes. Place a ladle of batter, brown for about 3 minutes and turn to fry the other side. Do this with all the batter;
7. To assemble, line the bottom of a baking dish with a little of the reserved sauce;
8. Stuff the pancakes with the pepperoni and the chopped tomato. Place them in the baking dish, cover with the remaining sauce and sprinkle grated cheese on top;
9. Take it to the oven at 180 degrees for 15 minutes to melt the cheese, and enjoy!

7. Spinach pancake with ground beef

Ingredients

Filling

• 1 drizzle of olive oil
• 500 g ground beef
• 1/2 onion, minced
• 1 can of green corn
• 1/2 sachet of tomato sauce
• Green onion to taste
• Sweet pepper to taste
• Salt to taste

Pasta

• 100 g spinach
• 300 ml milk
• 2 eggs
• 1 teaspoon salt
• 1 dessertspoon margarine
• 1/2 teaspoon baking powder
• 1 cup wheat flour
• Olive oil for greasing

Directions

1. In a pan, add the olive oil and fry the ground beef until it begins to change color;
2. Add the onion, corn and tomato sauce. Stir and add the parsley, pepper and salt. Cook a little longer and set the filling aside;
3. For the dough, begin by beating the spinach and milk in a mixer or blender;
4. Add the eggs, salt, margarine, baking powder, and flour. Beat until well incorporated;
5. In a heated skillet, put the olive oil and spread it well. Add a little batter and brown on both sides, until all the pancakes are fried;
6. Fill the pancakes with the meat, roll them up and place them in a baking dish;
7. Cover with the remaining sauce and serve.

8. Spinach pancake gluten free and lactose free

Ingredients

• 1 cup coconut milk
• 2 eggs
• 1 teaspoon salt
• 3 cups raw spinach leaves
• 1 cup oatmeal
• 1 teaspoon olive oil

Directions

1. In a blender, place the coconut milk, eggs, salt and spinach leaves. Blend for 1 minute;
2. Add the oat flour and beat for 1 minute more;
3. To fry, grease a medium skillet with the olive oil. Place one ladle of batter at a time, letting it cook for 2 minutes before flipping the pancake;
4. Fry for 1 minute more on the other side and it is ready. Repeat the process until you run out of batter and fill the pancakes as you prefer!

9. Vegan spinach pancake

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup vegetable waste milk
• 1 cup water
• 1 handful spinach (leaves and stem)
• 1 teaspoon baking soda
• Salt to taste
• Pepper to taste
• 1 dash of oil
• Tofu
• Chopped tomato
• Grated carrot

Directions

1. Place the flour, vegetable milk residue, water, spinach, baking soda, salt and pepper in a blender. Blend until a smooth paste is formed;
2. Heat a frying pan with a dash of oil to fry the pancakes;
3. Add a little batter, let brown, and turn over to fry the other side;
4. Do this with all the batter, then just fill the pancakes with tofu, tomatoes and grated carrot.

10. Spinach pancakes low carb

Ingredients

• 1/2 cup spinach
• Butter
• 2 eggs
• 1 and 1/2 tablespoons almond flour
• 1 and 1/2 tablespoon flaxseed meal
• Salt to taste
• Shredded chicken, cooked and seasoned
• Tomato sauce

Directions

1. To begin, lightly saute the spinach in butter;
2. In a mixer or blender, beat the eggs. Add the spinach, flours and salt and beat a little more until smooth;
3. Grease a non-stick frying pan with butter. When it is very hot, pour in a little batter, spread it out, and fry the pancake on both sides. Repeat the process with all the batter;
4. Fill the pancakes with the chicken, roll them up, and place them on a plate;
5. Top with tomato sauce and you can enjoy!

Have you chosen your favorite preparation? There’s no shortage of versions for all tastes! Also check out these spinach omelette recipes to enjoy the benefits of this vegetable at every meal.