Spinach Pancake Casserole with Creamy Béchamel Sauce

This Spinach Pancake Casserole with Creamy Béchamel Sauce is a delicious and comforting dish that combines the delicate texture of homemade pancakes with a savory spinach and cream cheese filling. Layered with a rich béchamel sauce and topped with melted cheese, this casserole is perfect for a family dinner, a brunch gathering, or as a make-ahead meal for busy weekdays. The blend of flavors, from the creamy spinach filling to the golden, cheesy topping, makes this dish a warm, hearty, and satisfying option that will impress everyone at the table. Not only is it rich and flavorful, but it’s also easy to customize, making it a versatile and crowd-pleasing recipe.

Full Recipe:

Ingredients:

For the Pancakes:

  • 3 eggs
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 cup of milk (250 ml)
  • 1 cup flour (250 ml)
  • 30 grams of melted butter
  • 1/2 cup warm water (125 ml)

For the Filling:

  • 1 onion
  • 250-300 grams of spinach (fresh or frozen)
  • 1-2 cloves of garlic
  • 250 grams of cream cheese
  • Salt to taste
  • Vegetable oil for cooking

For the Béchamel Sauce:

  • 3 tbsp butter
  • 2 tbsp flour
  • 2 cups of milk (500 ml)
  • Salt and nutmeg to taste

Topping:

  • 60 grams of cheese (pizza mozzarella or any melting cheese)

Instructions:

1. Prepare the Pancakes:

  1. Mix the Batter: In a mixing bowl, combine 3 eggs, 1 tsp sugar, and 1/2 tsp salt. Whisk until well mixed.
  2. Add Milk and Flour: Pour in 1 cup of milk, then gradually add 1 cup of flour, whisking until smooth and lump-free. This helps create a silky batter for the pancakes.
  3. Finish the Batter: Stir in 30 grams of melted butter and 1/2 cup of warm water. Mix until the batter is smooth and slightly runny.
  4. Cook the Pancakes: Heat a non-stick pan over medium heat and lightly grease it with a bit of vegetable oil. Pour a small amount of batter into the pan, swirling it around to create a thin, even pancake.
  5. Cook Both Sides: Cook until golden brown, then flip and cook the other side. Repeat with the remaining batter. Set the cooked pancakes aside on a plate.

2. Prepare the Filling:

  1. Chop the Onion: Finely chop 1 onion and set aside.
  2. Prepare the Spinach: If using fresh spinach, wash and chop it, including the stalks. If using frozen spinach, thaw it completely and drain any excess water.
  3. Cook the Vegetables: Heat a bit of vegetable oil in a pan over medium heat. Add the chopped onion and sauté until soft and translucent.
  4. Add the Spinach: Stir in the spinach and cook until it is tender and any excess moisture has evaporated.
  5. Flavor with Garlic: Mince 1-2 cloves of garlic and add them to the spinach mixture. Cook for an additional 1-2 minutes, then remove from heat.
  6. Combine with Cream Cheese: Transfer the spinach mixture to a bowl and add 250 grams of cream cheese. Mix until the cream cheese is fully incorporated. Season with salt to taste.

3. Prepare the Béchamel Sauce:

  1. Melt the Butter: In a medium saucepan, melt 3 tbsp of butter over medium heat.
  2. Make the Roux: Add 2 tbsp of flour and whisk constantly to form a roux. Cook for about 1 minute, making sure not to let the flour brown.
  3. Add Milk Gradually: Slowly pour in 2 cups of milk, stirring continuously to prevent lumps.
  4. Season the Sauce: Add salt and a pinch of nutmeg to enhance the flavor. Continue to cook, stirring constantly, until the sauce thickens and is smooth.

4. Assemble the Casserole:

  1. Preheat the Oven: Set your oven to 180°C (350°F).
  2. Layer the Casserole Dish: Pour a small amount of béchamel sauce into the bottom of a casserole dish to prevent sticking.
  3. Fill the Pancakes: Take one pancake and spread some spinach filling over it. Roll it up and place it in the casserole dish. Repeat this process with the remaining pancakes.
  4. Pour the Sauce Over: Once all the rolled pancakes are arranged in the dish, pour the rest of the béchamel sauce over them, ensuring even coverage.
  5. Add the Cheese Topping: Grate 60 grams of cheese (such as mozzarella) and sprinkle it over the top of the casserole.

5. Bake:

  1. Bake Until Golden: Place the casserole in the preheated oven and bake for about 20 minutes, or until the cheese is melted and the top is golden and bubbly.
  2. Cool Slightly Before Serving: Remove from the oven and let it cool for a few minutes before serving.

6. Serve:

  1. Enjoy Warm: Serve the casserole warm, allowing each slice to reveal the creamy, cheesy spinach filling enveloped by the tender pancakes.
  2. Bon Appetit! Pair it with a fresh side salad for a complete, hearty meal.

Nutrition Facts (Per Serving, Estimated):

  • Calories: 430 kcal
  • Carbohydrates: 30g
  • Protein: 16g
  • Fat: 28g
  • Saturated Fat: 15g
  • Fiber: 3g
  • Sodium: 420mg

Frequently Asked Questions (FAQs):

  1. Can I make this casserole ahead of time?
    • Yes! You can assemble the casserole, cover it, and refrigerate it for up to 24 hours. When you’re ready to eat, just bake it as directed.
  2. Can I freeze leftovers?
    • Absolutely. Let the casserole cool completely before slicing and placing it in airtight containers. Freeze for up to 2 months. Reheat in the oven until warmed through.
  3. What can I use instead of spinach?
    • If you’re not a fan of spinach, you can substitute it with kale, Swiss chard, or even sautéed mushrooms for a different flavor.

Tips for Making the Perfect Spinach Pancake Casserole:

  • Use Fresh Spinach When Possible: Fresh spinach tends to have a more vibrant color and flavor compared to frozen spinach, though both can be used effectively.
  • Cook the Filling Thoroughly: Make sure to cook out any excess moisture from the spinach mixture to avoid a soggy casserole.
  • Experiment with Cheese: Feel free to switch up the cheeses for different flavors. Cheddar, gouda, or even feta can bring unique tastes to the dish.
  • Avoid Overcrowding the Pancakes: When placing the rolled pancakes in the casserole dish, don’t pack them too tightly. This allows the béchamel sauce to seep between them, ensuring even cooking.

Storage Tips:

  • Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven.
  • Freeze: To freeze, slice the casserole into portions, wrap tightly in plastic wrap, and store in a freezer-safe bag or container. Reheat directly from frozen by placing in the oven until hot throughout.

Conclusion: This Spinach Pancake Casserole with Creamy Béchamel Sauce is a versatile and delicious dish that can be enjoyed by everyone. It’s a great way to incorporate leafy greens like spinach into your meal while indulging in the comforting flavors of cheese, cream, and soft pancakes. The layers of flavors and textures make this casserole a unique and satisfying choice for any occasion. Whether you’re serving it for a special brunch or a weekday dinner, it’s sure to become a favorite in your household. Give it a try and enjoy a warm, savory, and cheesy meal that’s easy to make and even easier to love!