Spinach Pancake Layer

polyunsaturated vegetable oil for frying
wholemeal pancake batter made with 100g/4oz
wholemeal flour (see page 292)
Filling:
750 g/11/2 lb spinach
salt
225 g/8 oz cottage cheese
1 egg, beaten
freshly ground black pepper
grated nutmeg
Topping:
50 g/2 oz Cheddar cheese, grated

Heat a little oil in a 15cm/6inch omelette pan. Pour in 1 tablespoon of the batter and tilt the pan to coat the bottom evenly. Cook until the underside is brown, then turn over and cook for a further 10 seconds. "Turn on to a warmed plate. Repeat with the remaining batter, making 12 pancakes. As they are cooked, stack the pancakes on a plate, interleaving them with sheets of greaseproof paper: keep warm.

Cook the spinach in a large pan with just the water clinging to the leaves after washing and a pinch of salt for 5 minutes; drain thoroughly. Chop finely and put in a bowl. Add the cottage cheese, egg, and salt, pepper and nutmeg to taste; mix thoroughly.

Place a pancake on a heatproof plate, spread with some of the filling and cover with another pancake. Continue layering in this way, finishing with a pancake. Sprinkle with the cheese and cook in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) for 30 to 40 minutes. Serve immediately, as a main dish.

SERVES 4