Batter:

• 4 ozs (125g) plain flour
• 1 egg, beaten
• ½ pint semi-skimmed or whole milk
• Pinch of salt
• 1 tablespoon vegetable oil

Filling:

• 1½ lbs (750g) spinach
• 2 teaspoons lemon juice
• 8 ozs (227g) cottage cheese
• 1 egg, beaten
• Salt and pepper
• Grated nutmeg

Topping:

• 2  ozs (50g) Cheddar cheese, grated

Method:

• Place the flour in a bowl and make a well in the centre.
• Add the egg and gradually stir in half the milk and the oil.
• Beat thoroughly until smooth and then add the remaining milk.
• Heat a 6 inch (15cm) omelet pan pan with a little oil.
• Pour 1 tablespoon of the batter and tilt the pan to coat the bottom evenly.
• Cook until the underside is brown, then turn and cook for a further 10 seconds.
• Turn onto a warmed plate.
• Repeat with the remaining batter, making 12 pancakes.
• Stack, interleaved with greaseproof paper as they are cooked and keep warm.
• Cook the spinach in a large pan with as little water as possible, a pinch of salt and the lemon juice for 5 minutes.
• Drain thoroughly, chop finely and put in a bowl.
• Add the cottage cheese, egg , salt and pepper and nutmeg to taste.
• Mix thoroughly.
• Place a pancake on a heatproof dish, spread with some of the filling and cover with another pancake.
• Continue layering in this way, finishing with a pancake.
• Sprinkle with the cheddar cheese and cook in a pre-heated oven, Gas Mark 5 (375°F/190°C) for 30 to 40 minutes.

Serves 4.